Angels On The Park Nursery - Meal Plan Leek and Potato Soup
Angels in the Park • November 25, 2019
Leek and Potato Soup
Ingredients
50g butter
450g potatoes, peeled and cut into small cubes
1 chopped onion
450g of the white parts of the leeks
1.2 litres of vegetable stock
Carton of whipped cream
125ml of milk
Method
- Melt the butter in a large pan. When it foams add the potatoes, onions and leeks and coat with the butter.
- Cover with some cut to size grease proof paper and cook gently for 10 mins or until the veggies are soft but not coloured.
- Uncover the pan and pour in most of the stock and bring to the boil. Simmer until the veggies are just cooked, which is about 5 mins.
- Puree with a stick blender until smooth and then add the whipping cream and rest of the milk and serve!
Children who are not permitted dairy will have their soup prepared with a dairy free milk and cream.
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