Creamy Leek and Potato Soup

Ingredients:

• 350g new potatoes, scrubbed and sliced
• 2 tsp olive oil
• 2 leeks, washed and sliced
• 2 vegetable stock cubes
• 550ml water
• 450ml semi-skimmed milk
• Salt and black pepper
• 4 slices French bread
• 4 thin slices Welsh goat’s cheese
• Chopped parsley to garnish (optional)

Method:

1. Heat the oil in a large saucepan, add the leeks and fry gently for 3-4 minutes or until softened.
2. Add the new potatoes, stock cubes, water and milk and season to taste. Cover and simmer for 15-20 minutes until tender. Liquidise half the soup. Stir in the remaining soup.
3. Meanwhile toast one side of the bread. Top the un-toasted side with goat’s cheese and grill until golden.  Serve the soup topped with toasted croutons and serve immediately garnished with chopped parsley if using.

MAKE A CHILLED VERSION BY PUTTING THE SOUP IN THE FRIDGE AFTER STEP 2

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