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Ingredients:
- 250g/9oz Potatoes
- 2 Medium Leeks
- 25g/1oz Butter
- 1 Tablespoon of oil
- 1 Stock Cube
- Dried mixed herbs
- 300ml/1/2 pint milk
- Salt and pepper.
Peel the potatoes and cut into small chunks and put them into a large pan.
Cut off the roots and the dark tops of the leeks and take off the outer layer.
Wash the leeks and then slice them into 1cm pieces. Put the leeks, butter and oil into the pan with the potatoes and stir well.
Slowly melt the butter. When it begins to sizzle, put the lid on the saucepan and turn down the heat.
Let the vegetables cook for 5 minutes.
While the vegetables are cooking, boil some water and put the stock cube into a jug. Add 900ml (1.5 pints) of water and stir it well.
When the vetgetables are cooked, pour in the stoock. Add a pinch of herbs, the salt and peper and the milk.
Turn up the heat and when it boils, turn down the heat so that it bubbles gently.
Cook for 15minutes then serve into bowls.
Pink Fairy Cake sells all sorts of cooking equipment to make cooking with kids fun. From aprons to cutters, cake cases to mini rolling pins – all available with next day delivery. Check out our recipe spot for more meal ideas!
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