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Leek & potato soup with parmesan cheese recipe

Leek and potato soupOur leek and potato soup with parmesan cheese recipe came from the fact that we had a whole load of veg and a block of parmesan cheese to use up before a trip abroad, so we had to pull something brilliant out of the equation. Luckily, when we put it all together it worked a charm and turned into a really tasty soup, with an incredibly luxurious texture, and a good hit for your veg count. Throw in some chunky brown bread and real butter and you’ve got absolute winner.

Leek and potato soup ingredients (serves 2):

• 1 leek, chopped into chunks
• 10 new potatoes, chopped in quarters
• 1 sweet potato, chopped roughly
• 1 red onion, chopped irregularly or regularly depending on your frame of mind and general ennui
• 2 cloves of garlic, finely chopped
• 1 vegetable stock cube, crushed between finger and thumb
• 250ml milk
• 1ltr water, boiled to within an inch of its life
• 1/2 tsp turmeric
• 1/2 tsp mixed herbs
• 1/2 tsp parsley
• 250g parmesan cheese
• Salt & pepper

Leek and potato soup with parmesan cheese recipe:

1. Add the chopped new potatoes and sweet potato to the boiling water and give them fifteen minutes on the boil with a good pinch of salt and pepper over a hob on a medium to high heat.

2. Add the leeks, chopped onion, garlic, vegetable stock, mixed herbs, parsley and turmeric and continue to boil for another 20 minutes over the same hob and heat settings. You can switch hobs if you’d prefer, but this would just cost you valuable seconds and add little to the overall taste of the dish.

3. Once the new potatoes and sweet potatoes have been softened, break them up a little with a potato masher to give the soup a slightly chunky, but ultimately smooth texture.

4. Add the milk and parmesan cheese and reduce the heat to its lowest setting to simmer until a lightly creamy texture is achieved. Stirring the soup pot with a ladle will help you to get to this point, which shouldn’t take more than a five minutes or so.

5. Serve with chunky brown bread, “best” butter and a few shaving of parmesan on top to fix it up to look sharp.

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