Making leek and potato soup
I can use food skills to make leek and potato soup.
Making leek and potato soup
I can use food skills to make leek and potato soup.
These resources will be removed by end of Summer Term 2025.
Lesson details
Key learning points
- Leeks are the national emblem of Wales, and are in season from September to March. The soup is called Cawl Cennin.
- A recipe gives instructions of how to make a dish. It usually lists title, ingredients, equipment and method.
- A blender purees the pieces of potato and leek into a smooth soup. Care must be taken as the blades are sharp.
- The potatoes and leeks cook in the soup through the transfer of heat from the liquid, known as convection.
- The food skills used to make a leek and potato soup are measuring, peeling, slicing, using the hob and blending.
Keywords
Recipe - a set of instructions for making a dish
Blender - an electrical piece of equipment that purees food
Heat transfer - the exchange of heat between two objects
Conduction - heat transferred via physical contact
Convection - heat transferred via a liquid or air
Common misconception
Vegetables and fruit do not need to be washed before use as they look clean or have been taken from a packet.
Vegetables and fruit should be washed thoroughly before use. This removes dirt (soil/grit), insects and bacteria which could cause food poisoning.
To help you plan your year 7 cooking and nutrition lesson on: Making leek and potato soup, download all teaching resources for free and adapt to suit your pupils' needs...
To help you plan your year 7 cooking and nutrition lesson on: Making leek and potato soup, download all teaching resources for free and adapt to suit your pupils' needs.
The starter quiz will activate and check your pupils' prior knowledge, with versions available both with and without answers in PDF format.
We use learning cycles to break down learning into key concepts or ideas linked to the learning outcome. Each learning cycle features explanations with checks for understanding and practice tasks with feedback. All of this is found in our slide decks, ready for you to download and edit. The practice tasks are also available as printable worksheets and some lessons have additional materials with extra material you might need for teaching the lesson.
The assessment exit quiz will test your pupils' understanding of the key learning points.
Our video is a tool for planning, showing how other teachers might teach the lesson, offering helpful tips, modelled explanations and inspiration for your own delivery in the classroom. Plus, you can set it as homework or revision for pupils and keep their learning on track by sharing an online pupil version of this lesson.
Explore more key stage 3 cooking and nutrition lessons from the Independent and confident cooking unit, dive into the full secondary cooking and nutrition curriculum, or learn more about lesson planning.
Equipment
For ingredients and equipment see the recipe in additional materials.
Content guidance
- Risk assessment required - may contain allergens
- Risk assessment required - equipment
Supervision
Adult supervision required
Licence
Lesson video
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Starter quiz
6 Questions
to cut or slice foods
to remove the skin of vegetables
to measure liquids
to protect the work surface
Exit quiz
6 Questions
the exchange of heat
heat transferred via physical contact (from the hob to the saucepan)
heat transferred via a liquid or air (from the soup)