Potato and leek soup recipe

Potato and leek soup Ingredients:

250g (9oz) Potatoes

Add a little wholemeal bread with some spread. I have cut the crusts off as toddlers prefer it this way.

2 Medium leeks

25g (1oz) Butter

1 Stock cube

Dried mixed herbs

Salt and ground black pepper

Method for making:

Peel your potatoes and chop into small chunks and put into a pan.

Cut the roots and the dark green tops off your leeks. Then slice through the outer layer of each leek and peel it off.

Wash the leeks completely under cold running water, making sure they are clean and no dirt is left.

Slice the leeks into 1cm (1/2 inch ) pieces. Then put the leeks with the butter and oil into the pan. Then add the potatoes and stir well.

Turn on the heat and slowly melt the butter. When it starts to sizzle put a lid on the pan and turn the heat down low.

Let the vegetables cook gently for ten minutes. Shake the pan occasionally to stop it from sticking, but don't lift the lid.

When the vegetables are cooked, carefully pour in the stock. Then add a pinch of mixed herbs, the milk and a little salt and pepper.

Turn up the heat and bring the soup to the boil. Then turn the heat down and simmer.

Continue cooking for about another 15 minutes. Then use a ladel to serve into bowls straight away. This is a great toddler meal that is simple to make and the kids will really enjoy.