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Farmhouse Vegetable Soup For Cold Winter Evenings

Published by Rhiannon

Fantastic soup that fills you right up and



  • 4 Leeks
  • 3 Potatoes
  • 4 Carrots
  • 1 Onion
  • Chicken stock cubes
  • Olive oil
  • You can use more or less leeks, potatoes, carrots etc depending on how many people you are feeding. I work on the basis of a large potato per person, a leek and a half each and two carrots each.


1. Finely chop the onions and cook on a low heat with some olive oil or butter.

2. Boil the potatoes, steam the carrots and leeks (if you don't have a steamer then a colander in a large saucepan with a lid on the top works just as well.... make sure you check it hasn't boiled dry, I have burnt many... many...many saucepans this way)

3. When the onions are brown and soft add the leeks and cook for a few mins adding some black pepper.

4. Add a pint and a half of chicken stock.

5. Dice the potato and chuck it into the saucepan with the carrots

6. Cover and simmer on a low heat for as long as you like, topping up with water if it starts to reduce.

7. Eat with crusty wholemeal bread and snuggle up on the sofa...