Leek & potato soup with parmesan cheese recipe

This leek and potato soup with parmesan cheese recipe came from the fact that I had a whole load of veg and a block of parmesan cheese to use up before a trip abroad. However, put together it lucked out and turned into a really tasty soup, with a really nice texture, especially with chunky brown bread and real butter.

Leek and potato soup ingredients (serves 2):

• 1 leek, chopped in rings
• 10 new potatoes, chopped in quarters
• 1 sweet potato, chopped roughly
• 1 red onion, chopped
• 2 cloves of garlic, finely chopped
• 1 vegetable stock cube
• 250ml milk
• 1ltr water, boiled
• 1/2 tsp turmeric
• 1/2 tsp mixed herbs
• 1/2 tsp parsley
• 250g parmesan cheese
• Salt & pepper

Leek and potato soup with parmesan cheese recipe:

1.Add the chopped new potatoes and sweet potato to the boiling water and give them fifteen minutes on the boil with a good pinch of salt and pepper.

2.Add the leeks, chopped onion, garlic, vegetable stock, mixed herbs, parsley and turmeric and continue to boil for another 20 minutes.

3.Once the new potatoes and sweet potatoes have been softened, break them up a little with a potato masher to give the soup a chunky / smooth texture.

4.Add the milk and parmesan cheese and reduce the heat to simmer until a lightly creamy texture is achieved.

5.Serve with chunky brown bread, good butter and a few shaving of parmesan on top.