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Leek & potato soup with parmesan cheese recipe
Ingredients (serves 2):
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• 1 leek, chopped in rings
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• 10 new potatoes, chopped in quarters
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• 1 sweet potato, chopped roughly
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• 1 red onion, chopped
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• 2 cloves of garlic, finely chopped
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• 1 vegetable stock cube
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• 250ml milk
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• 1ltr water, boiled
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• 1/2 tsp turmeric
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• 1/2 tsp mixed herbs
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• 1/2 tsp parsley
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• 250g parmesan cheese
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• Salt & pepper
Leek and potato soup with parmesan cheese recipe:
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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.
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2.Add the leeks, chopped onion, garlic, vegetable stock, mixed herbs, parsley and turmeric and continue to boil for another 20 minutes.
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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.
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4.Add the milk and parmesan cheese and reduce the heat to simmer until a lightly creamy texture is achieved.
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5.Serve with chunky brown bread, good butter and a few shaving of parmesan on top.
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