Autumn Soup

This is a great, easy to make family favourite that kids love – and it’s made from fresh local ingredients.  You may want to double the ingredients as it’s quite popular!

Garnish with paprika or chives, and serve with fresh crusty bread and salad.  Try chilli flakes as an alternative to salt

Expert Tip: remember the crusty bread can be revived the next day, if it is reheated in the oven – but you have to eat it when warm!

Difficulty medium
Preparation Time
Cooking Time
Main Ingredients
  • 60g butter
  • 60g leeks
  • 170g carrots peeled and sliced
  • 1 litre of chicken stock
  • 25g flour
  • 120g potatoes
  • 285ml milk
  • Black pepper and thyme

Main Instructions
  1. Melt the butter in a large saucepan
  2. Wash and slice the leeks and carrots and cook gently with the lid on for 10 minutes
  3. Stir in the flour and cook over a low heat for a few minutes
  4. Gradually mix in the stock and bring to the boil stirring continuously
  5. Add the peeled and sliced potatoes, one spoonful of thyme and some black pepper and simmer for 30-40 minutes
  6. Liquidise until smooth and return to a clean saucepan, stir in the milk and warm through
  7. This soup can be frozen for up to 3 months
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