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.


Ingredients:

Potatoes

Leeks

Onion

Shallots

Garlic

Butter

Parmesan

Turmeric

Stock Cube

Fresh Herbs

Pitta Chips

Salt & Pepper


Method:

Fry your leeks, onions and garlic in butter until softened. Then add your chopped potatoes and cover with with enough stock water. On a medium heat allow your potatoes to soften. Add your fresh herbs (bay, rosemary & thyme all work well). Once your potatoes have sofented you can either mash 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!