Food Float customers are full of great ideas for using our products. We welcome ideas and suggestions that you’d like to share and will post them here, alongside Tim’s top tips and more information about our products.

Our current recipe: Leek & Potato soup

As the evenings get a little cooler try making a batch of this delicious soup, it freezes beautifully.


  • 1.5kg trimmed leeks chopped and well washed
  • 1kg potatoes cut into ½ inch cubes
  • 4pts vegetable stock
  • 1pt milk


  • Melt a knob of butter in a large heavy based pan, add the leeks and place a lid on, sweat until nearly soft.
  • Add diced potatoes and soften.
  • Add stock and bring to the boil.
  • Turn heat down and simmer until the vegetables are cooked.
  • Liquidise until smooth….allow to cool first!dsc_5874
  • Add milk, reheat and season with sea salt and black pepper.
  • Allow to cool and refrigerate.

Serving suggestions

The soup can be used as a base, adding all sorts to it.

  • Try some shredded good quality ham, chunks of chicken or fish.
  • For that special dinner party, smoked salmon finished with a spoonful of lightly whipped cream and fresh chopped parsley is a winner.

One thought on “Recipes

  1. Amanda Wheatland says:

    Not really a recipe but here goes.
    2 baps
    4 large eggs boiled so that the yellow still has some creaminess to it.
    1 bunch watercress
    White pepper

    Split and butter the baps.
    Smear both sides with mayonnaise and sprinkle both mayonnaise sides with a dusting of pepper.
    Slice the eggs and arrange in the bap and grind on a little salt.
    Add the watercress.

    I am completely addicted to these on a Saturday lunchtime! Delish!

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