Leek and potato soup


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(Serves 2)


- 2 medium-sized leeks, trimmed

- 1 onion

- 10 baby potatoes

- 2 tbsp butter or olive oil

- 4 cups vegetable stock

- 2 tbsp olive oil

- Salt, pepper, to taste

- English Cheddar Black Label slices, to serve

- microgreens, to serve


  1. Peel and wash the onion and leeks (keeping only the white parts) and cut them into slices.

  2. Bring a medium pot over heat and add the butter, the onion and the leeks, stirring for 4-5 minutes or until tender and transparent.

  3. Add the potatoes chopped in small cubes, the stock, salt and pepper and boil for 20 minutes or until tender.

  4. Pour in the cream and cook for another 2 minutes.

  5. Puree the soup in a blender.

  6. Serve with olive oil, pepper, cheese and microgreens.

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