Leek and potato soup recipe

This really simple recipe makes a great pot of soup for a winter’s day. Brilliant.

Wot u need

1 Large Leek finally chopped
1 Medium sized onion finally chopped
2 medium sized Potatoes diced
1 tablespoon of Butter
500ml Cold water
A sprinkle of parsley
3 Chicken stock cube
750 mls hot water
Splash of milk

Wot u do
Place the onions leeks and butter into a pan cook until soft . Add diced potatoes and water and one stock cubes and cook until potatoes break up roughly around 20 minutes. Blend soup. add a dash of milk or double cream stir it in then add a sprinkle of parsley before serving.

Serves four.

Chicken and Rice Soup

This is a brilliant soup that lasts and lasts and lasts – and it really is full of flavour!

Wot u need
1 tbsp and a bit, of butter
1 large onion, chopped (or 2 medium, or 3 small)
3 large carrots, grated
2 celery sticks finely chopped
Small piece of turnip (1/4 standard turnip), if you can be arsed
5 chicken stock cubes
Hot water (1.5 L then more)
Seasoning
1 cup basmati or long grain rice
1 cooked chicken breast (boiled in some water for 20 mins and cooled and shredded)
Good handful of parsley

Wot u do
Melt the butter. Add all the veg and stir on a medium heat for two mins max. Add the stock and bring to the boil. Simmer covered for 30 mins. Add the rice and cook covered for 10 mins on a medium heat. Add the shredded chicken and simmer for 10 mins. Add the parsley. Season to taste. NOTE: during cooking add more boiling water as required – I like thinnish soup so I can add up to 500 mls extra, or more – the soup won’t lose it’s flavour in any way!