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Leek and Potato Soup

by Fife Council

Makes 20 portions

Ingredients

  • 50g Vegetable bouillon
  • 4l Water
  • 750g Leeks (chopped)
  • 750g Potatoes (diced)
  • 180g Onions (diced)

Method

  1. Place the leeks, onions and potatoes in a thick-bottomed pan over a low heat and allow to sweat for 5 minutes.
  2. Add the water and the bouillon, bring to the boil and simmer gently for 45 minutes.
  3. Serve.

Tips and Variations

  • Serve this soup with hot crusty bread. 

 

 

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