Page title and description

Soups & stews
Leek and potato soup with cheese and herb scones
Ingredients
- 20g butter or 1 tbsp oil
- 3 leeks, cleaned and sliced
- 2 medium potatoes, peeled and diced
- 800ml veg stock
- 400ml milk (or use all veg stock)
- 2 tbsp chives, snipped, or parsley, chopped, to serve (optional)
- 125g wholemeal self-raising flour
- 100g self-raising flour
- ½ tsp fine sea salt
- 1 tsp baking powder
- 1 tsp mustard powder
- ½ tsp cayenne pepper
- 40g butter, at room temperature
- 2 tbsp mixed fresh herbs, chopped (parsley, sage, thyme and rosemary)
- 120g Cheddar, grated
- 150ml milk, plus a little extra for brushing
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
30 min
PT30M
-
Step 1
In a large pan, heat the butter or oil. Add the leeks and gently fry until softened, about 5-6 minutes. Add the potatoes and stock and season. Bring to the boil and simmer for 15 minutes. -
Step 2
Blend with a hand blender or blitz in a food processor until smooth. When you are ready to serve the soup, add just enough milk to give you a good consistency (or use extra veg stock). Gently reheat, check seasoning and sprinkle with the herbs if using. -
Step 3
Preheat oven to 200°C/Gas 6. Combine the flours, salt, baking powder, mustard powder and cayenne pepper in a large bowl. Add the butter and rub together with the flour using your fingertips, until the mixture resembles fine breadcrumbs. -
Step 4
Add the herbs, half of the cheese and gradually pour in the milk, using your hands to gently combine the mixture until it forms a soft but firm dough. Don't overwork the mixture or your scones will be heavy. Lightly flour a work surface and press the mixture out with your hands until it's about 1½-2 cm thick. Using a pastry cutter, press out round shapes (do not twist to remove the cutter or the dough will not rise properly). -
Step 5
Place the scones on a lightly buttered baking sheet, brush with a little milk and sprinkle over the rest of the cheese. Bake for about 12-15 minutes, depending on your oven, until the scones are cooked through and the cheese topping is golden. Transfer to a wire rack to cool. Serve warm if you can, cut in half and spread with some butter.