Shared by chris
The kabobs are pretty simple, and are great on the BBQ. You can add whatever vegies tickle your fancy, but for me peppers and onion always go great with steak. If you’re using wooden skures, remember to soak them in water for 10 minutes, or else they tend catch fire. Lesson learned :)
Health Conscious
Preparation Time 50 minutes
Allergens Soy
Cuisine English

Leek & Potato Soup

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A lovely must-try batch of Welsh originated Leek & Tattie soup, perfect for cold winter days


  • 50g butter
  • 2 leeks, chopped
  • 1 small onion, finely chopped
  • 350g potatoes, chopped
  • 900ml chicken or vegetable stock
  • salt and ground black pepper
  • fresh parsley, finely chopped to garnish
  • warm crusty bread, to serve


1. Heat 25g of the butter in a large stock pan over low heat. Add the leeks and onion and cook, stirring occasionally for about 7 minutes until softened but not coloured.
2. Add the chopped potatoes to the pan and cook, stirring occasionally for 2-3 minutes. Add the stock and bring to the boil. Lower the heat, cover the pan with a tight-fitting lid and simmer gently for 30-35 minutes until all vegetable are tender.
3. Season to taste with salt and pepper, remove the pan from the eat and stir in the remaining butter until completely melted. Ladle into soup bowls and serve with crusty warm buttered bread.


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