Perfect winter warmer for all of the family, this creamy soup is packed full of goodness. Delicious served with freshly baked crusty bread.
My little Ruby seems to have hit the ‘fussy toddler’ stage but really enjoyed dipping ‘soldiers’ into her soup. I hope it’s a hit with your little (and not so little) people. Let me know what you think of this recipe if you try it!
- Six medium British Queen potatoes peeled and quartered
- Two leaks
- 450g frozen broccoli florets
- One kallo low salt chicken stock cube
- 150ml full fat milt
- Knob of butter
- One tablespoon dried parsley
- Two garlic cloves
Add one knob of butter to a large stock pot and place over a medium heat.
Wash and chop two leeks, adding to the melted butter along with two cloves of garlic and 450g of
frozen broccoli florets, place the lid on your stock pot and sauté until softened.
Add 750ml of chicken stock along with prepared potatoes and one tablespoon of dried parsley.
Continue to cook over a medium to low heat for 45minutes.
Allow soup to cool for at least 30 minutes then blitz with a stick blender and add 150ml of full fat milk (or more of a thinner soup is desired).