• 1 tbsp olive oil
  • 1 large onion, diced
  • 1 stick celery, washed and finely diced
  • 1 leek, halved lengthways, washed and finely chopped
  • 2 medium potatoes, peeled and diced
  • 200g frozen sweetcorn or corn from 2 cobs boiled for 15 mins.
  • 2 tbsp plain flour
  • 400ml whole milk
  • 300ml vegetable stock
  • 2 garlic cloves crushed
  • 25g medium Cheddar cheese, grated (optional)
  • 28g flat leaf parsley, washed and finely chopped


  1. Heat the oil in a large saucepan and add the onion, celery and leek. Fry for about 5 mins until softened.
  2. Add the potatoes and stir to prevent them sticking, then add the sweetcorn. If using corn on the cob scrape sweetcorn off cob using a knife. Add the garlic and cook for 1 minute.
  3. Stir in the flour and cook for 1 min, then add the milk and stock, stirring all the time. Bring to the boil, then reduce the heat and simmer gently for about 15 mins until the potatoes are softened. Stir in the cheese and sprinkle over the chopped parsley.