Issy's Cheese Scones and leek & potato soup

Thermos Taste for Adventure

I’m Issy, I love getting outdoors with my Labrador Nevis. I really enjoy hiking or a gentle woodland walk, and I’m slowly returning to running. My favourite thing to do though is outdoor swimming whether that’s training for a long OW swim or wild dipping. My favourite time to swim is coming up and I’m excited for those tingly cold temperatures and a post swim cuppa, flask of soup and slice of cake.

See method...
Serves 6 - 8
10 minutes to prepare and 30 minutes to cook


  1. Cheese scones:
  2. Preheat the oven to 220 degrees. Grease a baking tray
  3. Mix flour and seasonings, rub in margarine. Stir in cheese, reserving a little for the top.
  4. Mix to a soft dough with the egg and milk, reserving a little for glazing
  5. Roll out to a round 1.5cm in thickness and cut into 8 triangles
  6. Place on a baking tray and brush with egg and milk and sprinkle with cheese. Bake for about 10-15 minutes until golden.
  7. Leak & potato soup:
  8. Melt the butter in a large saucepan and add the leeks and potatoes.
  9. Cook for a few minutes, until the butter has been absorbed and the vegetables have softened.
  10. Pour in the stock and milk and simmer for 15 - 20 minutes until potatoes and leeks are tender.
  11. Draw the pan off the heat and use a stick blender to blend the soup until it is silky smooth. Stir in the cream and season well with salt and pepper.
  12. To serve, ladle the soup into Thermos Flask and garnish with fresh herbs.


  • 175 grams Self raising flour
  • Pinch salt and pepper
  • 1 x 2.5ml spoon mustard powder
  • 25g margarine
  • 75g grated cheese
  • 1 medium egg
  • 2 tbsp milk
  • 50g butter
  • 4 leeks, white only
  • sliced 4 potatoes, peeled and diced
  • 800ml vegetable stock
  • 400ml milk
  • A good slug of double/heavy cream
  • Sea salt and ground pepper to taste
  • Small handful of fresh chopped parsley and chives to garnish


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