Make Do Monday – Leek and Potato Soup

During the rationing years a lot of meals consisted of soups, which were a good way to make use of vegetables grown in the garden. Lindsay of Gordano Home front has got this lovely war time recipe to share with us.



1 pint of vegetable stock or water

2 medium sized leeks

6oz potato cut into small cubes

Salt and pepper


1. In a large pot, bring the stock to the boil and add the leeks and potatoes.

2. Season with salt and pepper to taste, cover with a lid and simmer until the vegetables are tender.

3. Mash the soup to a consistency that you like.

4. Cut a slice of bread and enjoy!



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