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Potato and Leek Soup



6 leeks ¼ lengthwise, finely chopped (1tub)

1 head of celery finely chopped

10 Potatoes cubed (1 tub)

Parsley chopped

4.5lts/8pts vegetable bouillon

Salt and pepper

1 cup cream (8oz)

1 jug milk (1litre)


Heat oil in pot, add onion, celery and leeks, cook gently for 10 minutes until soft.

Stir in potatoes, add stock, bring to the boil, and skim if necessary.

Season with salt and pepper.

Add parsley and simmer till potatoes are cooked.


Add Cream and Milk

Allergens: Celery, Milk