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Leek and potato soup

Serves 4


  • 450g (1lb) leeks – cleaned & sliced
  • 850ml (1½ pints) water
  • 2 onions - sliced
  • 4 medium sized potatoes - peeled & chopped
  • 1 stock cube
  • Seasoning to taste
  • Chopped chives to season


  • Measuring jug
  • Sharp knife
  • Chopping board
  • Large saucepan
  • Potato peeler
  • Wooden spoon


  1. Put a small amount of water in a saucepan and add leeks, onions and potatoes and cook for about 5 minutes until softened
  2. Add stock and seasoning, bring to the boil and simmer, covered for 30 minutes until potatoes are soft
  3. Puree the soup with a hand blender and return to the pan, taste and adjust for seasoning
  4. Garnish with chopped chives and serve with crusty bread


Roweena Russell, E: , T: 079 57 57 6305
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