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- Chilled potato and leek soup
Chilled potato and leek soup
Average rating:
A summer favourite, perfect for cooling off after a long day. This dish is quick to make and extremely healthy.
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Serves: 4
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Prep time: 10 mins
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Cooking time: 25 mins
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Costs: Cheap as chips
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
- Heat the oil in a large saucepan, add the leeks and fry gently for 3-4 minutes or until softened.
- 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 and chill.
- 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.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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