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Member recipe

Leek and potato soup

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Serves 4

Warming and tasty.

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  • 1 tbspn Vegetable oil
  • I onion, sliced
  • 2 medium leeks
  • 8 oz potato, cubed
  • 1.2 litres vegetable stock
  • 5 fl oz double cream
  • Salt and pepper


    1. Put the oil in a large saucepan and fry all the vegetables until starting to soften.
    2. Add the stock, bring to the boil then simmer gently until the vegetables are soft, about 20 mins.
    3. Blend well until smooth, add the cream, season and serve.

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