Potato, leek and cheese soup

    A fantastic winter warmer soup and perfect for lunchtimes. I usually cook the potatoes and leeks the day before and leave in the pan. I blend when cold and reheat.


    Devon, England, UK
    1 person made this

    Serves: 3 

    • 2 large leeks, chopped
    • 2 chicken stock cubes
    • 5 potatoes, chopped
    • 1 pinch salt (optional)
    • 100g mature Cheddar cheese

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Place the potatoes and leeks in a large saucepan then add just enough water to cover. Over a high heat, bring the water to the boil and sprinkle in the stock cubes. Lower to a simmer and cook for about 10 to 12 minutes or until tender.
    2. Once tender, using a handheld liquidiser, blend the ingredients together to form a soup, adding a little extra stock or some milk to bring it to the desired consistency. Add the salt to taste then stir through the cheese to serve.
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