Leek and Potato Soup…….with fancy Olive Oil!


Ms Glade has returned to Manchester after spending half term at home eating and sleeping. I am deliberately posting this today in an effort to encourage her to make some nutritious soup!

It’s lovely with ‘No need to knead Cheese and Chive Bread’.


25g butter

3 leeks peeled and thinly chopped

3 potatoes peeled and chopped into small pieces

2 litres vegetable stock

Pinch of white pepper

Swirl of olive oil for each bowl


1. Melt the butter in a pan and gently cook the leeks through without letting them catch for about five minutes

2. Add the potatoes and continue to gentle sauté for about five more minutes

3. Add the stock and a pinch of white pepper and bring to the boil

4. Reduce the heat to simmer with the lid on the pan for about 30 minutes

5. When it has cooled a little bit, smooth with a stick blender

6. Heat back up and serve with a small swirl of olive oil because that makes it look fancy!



Minestrone soup Eastham style!

image If you are expecting a recipe for the ‘proper’ Italian version, you may be disappointed. But bare with….. This might be worth a try! This is my version of a lot of different recipes that have morphed together over time. I’m not sure where I got each bit – it’s been so long.

If you think you recognise it, please let me know and I will link it appropriately but I am pretty confident it’s a mash up.

It is a really simple soup to make and don’t be put off by the list of ingredients, they are mostly store cupboard staples.

I make this in a slow cooker, I can just throw it all in and then pop out, usually for a walk and return to a wonderfully smelling kitchen. image Ingredients

1 glug of olive oil

2 chopped red onions

1 teaspoon of dried thyme

2 or 3 cloves of minced garlic (depends on your taste)

2 or 3 diced carrots (depends on size)

2 sticks of diced celery

1.5 litres of vegetable stock

1 or 2 table spoons of tomatoe purée

1 can of chick peas  (you could use cannelloni beans if you want to make it a bit nearer the Italian version)

1 or 2 bay leaves (depends on taste)

75g of macaroni pasta shapes


1. Add the onions to the heated oil in a pan and sauté for about 5 mins without letting them brown

2. Add the dried thyme to the onions sauté for a couple of minutes

3. Add the carrots, celery and garlic to the onions and sauté for 5 minutes image 4. Add the stock, tomato purée , chick peas and bay leaves to the pan and bring to the boil image 5. Transfer it all to a slow cook and cook on high for about 2/3 hours

6. Add pasta to the slow cooker about 30 minutes before you want to eat

7. Enjoy!