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Leek, Potato and Carrot Soup recipe

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
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Customer recipe by Anna
Added 57 months ago

I had a few carrots left over, along with t.he outer peelings of some leeks from another meal and made this delicious soup

wash leeks well and chopped, peel and chop the carrots. Fry in oil until softened in large saucepan.

Add stock cube, water, salt and pepper. Peel potatoes and slice into mix. Bring to boil.

Simmer for about 20 minutes until all vegetables are cooked well.

mix corn flour with a little cold water and pour into soup to thicken as required.

Cook for another 3 minutes. Serve.

Sometimes I add a little grated cheese after serving into the individual bowls. To make it a full meal I add a handful of red kidney beans.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 250g Leeks
  • 250g Baby new potato
  • 250g Carrots
  • 1 knorr vegetable stock cubes
  • 1stp Cooking oil
  • pinch salt and pepper
  • 1 pint boiling water
  • 2 tspn Corn flour

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