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Buttered Leek & Potato Soup

Got left over veggies from your Sunday roast? Don't let them go to waste, whizz them up into a delicious soup.


5 Medium Potatoes

2 Leeks

1 Onion

2 Shallots

4 Garlic Cloves

3tbsp Butter

30g Parmesan

1tbs Turmeric

1 Stock Cube

Fresh Herbs (rosemary, bay, thyme)

Pitta Chips (60g)

Salt & Pepper


Fry your leeks, onions and garlic in butter until softened and fragrant. Then add your chopped potatoes and bring to the boil with with stock water. On a medium heat allow your potatoes to soften. Adding your fresh herbs and seasoning with salt and pepper. Once your potatoes have softened you can either mash them with a potato masher for a chunkier soup or you can blend if you prefer a smoother soup.

In a small pan fry your shallots until crispy but not burnt. Set aside and sprinkle these with salt while still hot.

Pour your soup into your desired bowl, in the centre of the soup make a bed of parmesan. Top the parmesan with your crispy shallots. Finally grab your pitta chips, crush them up and sprinkle them around the bed of parmesan and shallots.

Finish your soup with s sprinkle of salt and cracked black pepper. YUM!


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