By Angie Adam, mother of the 2 most beautiful children and founder of Tots n Pots, a franchised cooking concept for kids. Marketing background and very passionate about food. Visit  Tots n Pots website or follow them on Facebook.

This soup is perfect for a cold winter’s evening.


10 medium potatoes – peeled and diced

1 bunch of leeks, trimmed and thinly sliced

4-6 tbsp of milk or cream

2-3 tbsp of chopped fresh parsley or chives

7 ½ cups of water

Salt and pepper

Cook the potatoes and leeks in a large pan of salted water for 15-20 mins, until the veggies are tender. Remove from the heat and either mash the veggies in the liquid with a fork, or process in a blender. Add salt and pepper to taste. Return to the heat. Just before serving, gradually stir in the cream and garnish with the chopped herbs.

It’s that easy!

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