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This was last night’s soup, in honor of Tim’s Welsh roots 😉

Ingredients for 4 people

  • 1 large leek
  • 2 garlic cloves
  • 4-5 spring onion
  • 2 large potatoes
  • 150ml skimmed milk
  • olive oil
  • 1 vegetable stock cube
  • salt, pepper


1. Chop the leek, garlic cloves and spring onions and sauté them in a saucepan with olive oil until cooked.

2. Dice the potatoes and add them to the saucepan followed by a vegetable stock cube and approx 2 1/2 pints of water.

3. Bring the saucepan to boil and simmer lightly for 20 minutes.4. Blend the soup and add approx 3 tbsp of milk to each bowl whilst serving.

Happy soup week!

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