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Member recipe

Leek and Potato Soup

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Serves 4

A blend of yummy vegtables that can be re-heated over and over again.

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  • 2x15ml spoons oil
  • 1 oinion
  • 4 medium potatoes
  • 2 leeks
  • 850ml water
  • 1 stock cube
  • Pinch salt and pepper


    1. Peel and chop the oinion. Then fry in warm oil in a large pan until opaque.
    2. Peel potatoes and cut into around 1 cm slices. Add to pan.
    3. Trim leeks and slice thinly. Put into colander and wash to remove grit. Add to pan.
    4. Boil kettle. Than add water, stock cube and seasoning to the pan.
    5. Simmer for 20 minutes with lid on.
    6. Blend the soup in a food processor or blender and reheat if necessary.
    7. Check the flavour and season if needed.
    8. Serve hot.

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