Tomato recipes

Leek and potato soup

Quantities are flexible with leek and potato soup. Adjust up or down as needed.


  • 2 leeks
  • 25 g butter
  • 2-3 potatoes peeled, diced
  • 850 ml stock
  • chives or parsley (optional)
  • 2 tbsp cream (optional)


  • Trim the tops and roots of the leeks, discard outer layer, slice finely, wash them thoroughly and drain well
  • Melt the butter in a large saucepan, add the sliced leeks and diced potatoes
  • Season with salt and pepper, then cover and cook on low heat for about 15 minutes
  • Add the stock and simmer gently for another 15 minutes or until the vegetables are soft
  • Bend to a puree in a liquidiser or press through a sieve
  • Reheat in a saucepan to serve, swirl in cream if liked and scatter chives or parsley on the top

Provencal sautéed potatoes


  • 2 tbsp olive oil
  • 2 cloves garlic
  • 400-500 g potatoes peeled and diced
  • 25 g butter
  • A little saffron (optional)
  • parsley / thyme (optional)


  • Heat oil in a heavy bottomed saucepan
  • Add the unpeeled garlic and potatoes, season with salt and pepper and cook, stirring frequently for 20 minutes until golden brown
  • Mix together the butter and saffron (if using) in a bowl until smooth
  • Remove the potatoes from the pan with a fish slice and drain on kitchen paper
  • Place potatoes in a serving dish, sprinkle with chopped parsley and thyme and dot with the saffron butter

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