Leek & Potato Soup with melted Cheddar (Serves 3)

May 4, 2018




  • 2 x Large leeks (Sliced),

  • 1 x White onion (Sliced),

  • 1 x Large carrot (Chopped),

  • 1 x Celery stalk (Chopped),

  • 2 x Garlic Cloves (Crushed),

  • 2 x Maris Piper potatoes (Cubed),

  • 1000ml x Veggie stock,

  • 4 x Tbsp. mature cheddar,

  • Salt & pepper to taste.




  1. Heat some oil in a pan and add the leeks, onions, garlic and sauté until soft,

  2. Add the carrots, celery and cook for a few minutes,

  3. Add the potatoes and stir through so that everything is combined,

  4. Add the vegetable stock and cook for 15 to 20 minutes until the potato is tender,

  5. Remove from the heat and then carefully use a hand blender (or pour into a liquidiser) and blend until smooth,

  6. Season to taste before ladling into bowls,

  7. Top with some mature cheddar.  The soup should be thick enough to hold the cheddar whilst it slowly melts,

  8. I found this quite filling, so I didn’t serve with any bread, though there is nothing stopping you if you fancy it.

Share on Facebook
Share on Twitter
Please reload

© 2017 Biagio Amata. Proudly created with Wix.com

  • Black Instagram Icon