Heinz Potato and Leek Bake

    1 hour 10 min

    A deliciously easy dish with Heinz Potato and Leek soup as its secret ingredient that can be a complete meal for supper, or you can add ham for a more substantial meal in itself, or use as a side dish for grilled chicken or leftover roast meat.


    Cornwall, England, UK
    9 people made this

    Serves: 4 

    • 6 medium large potatoes, washed and sliced thinly
    • 3 leeks, sliced
    • 1 (400g) tin Heinz Potato and Leek soup
    • 3 slices granary bread whizzed into crumbs
    • 50g cheddar cheese, grated
    • 1 tbsp oil
    • 1 tsp butter for greasing dish

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Parboil the sliced potatoes
    2. Lightly sautee the sliced leeks in the oil
    3. Grease an ovenproof dish with the butter. Put a layer of potatoes on the bottom. Cover with the sauteed leeks. Season with pepper. Layer the remaining potatoes on top.
    4. Pour the Heinz Potato and Leek soup into a jug and add water to make up to 0.5 litre and stir to combine. Pour evenly over the potatoes.
    5. Mix together breadcrumbs and cheese and sprinkle evenly over the dish.
    6. Bake in a moderate oven (180 degrees) for about one hour until the potatoes are tender and the top is crisp. If the top is browning too much, place a sheet of baking parchment or tin foil loosely on top.

    Serving suggestion

    Serve on its own with a green vegetable for a meal in itself, or with freshly prepared or leftover Sunday roast meat.

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