Leek and Potato Soup with Cheesy Croutons

This is a winter easy peasy favourite and with the cheesy croutons children love it and its a great way to get children to eat lots of vegetables! Its also super quick the from the first chop to eating, its 30 minutes!


  • 1 small onion chopped
  • 2/3 medium leeks trimmed and chopped into 1 cm lengths
  • 2/3 potatoes pealed and chopped into 1 cm lengths
  • 1 1/2 pint chicken stock (You can use vegetable stock)
  • Handful of fresh Parsley Chopped
  • Knob butter

For the Croutons

  • 2 Slices of bread (white is best but you can use brown)
  • A good handful of cheddar cheese
  • 1 Tbsp Oil


  1. Saute onions in the butter until soft in a large saucepan.
  2. Add all the rest of ingredients including 1 1/2 pints of stock. Bring to the boil and then simmer for 15/20 minutes until potatoes are soft.
  3. While soup is cooking slice bread into 2cm squares. Fry on a high heat for 3/4 minutes until golden brown at this point turn off the heat sprinkle over grated cheese and stir/turn until all the cheese has melted into bread and gone a golden colour. Remove croutons from the pan and leave to cool.
  4. Blend soup until smooth and no lumps remain.
  5. Serve immediately with croutons served on top! Delicious for the whole family!

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