Leek-soup

Leek and potato soup with cheesy mustard croutons

Mini cheese-on-toasts meet a soup classic!

By , 16 February 2018

(6 votes)

Leek and potato soup with cheesy mustard croutons

  • 1 Hour

  • Serves: 4

Nutritional Info
Each 560g serving contains

  • Energy

    1523KJ

    364KCAL

    18%

  • Fat

    11.8g

    low

    17%

  • Saturates

    6.7g

    high

    34%

  • Sugars

    5.6g

    low

    6%

  • Salt

    1.57g

    low

    26%
of your reference intake.
Typical energy values per 100g: 272kJ/65kcal.
Ingredients
  • 20g butter
  • 4 leeks, washed and roughly chopped
  • 2tsp dried tarragon
  • 2 potatoes, peeled and chopped
  • 2 reduced-salt vegetable stock cubes
  • 50g watercress
  • 4 slices baguette
  • ½tsp Dijon mustard
  • 100g Asda Camembert
Method

  • Melt butter in a large pan over a medium heat. Add leeks and dried tarragon. Cover and cook for 10 mins until softened.

  • Add potatoes, reduced-salt vegetable stock cubes and 900ml boiling water. Bring to the boil, cover with the lid, then simmer for 45 mins until the potato is cooked.

  • Add watercress to the soup, simmer for 3 mins, then blend until smooth.

  • Meanwhile, preheat the grill to high. Toast slices baguette until crisp and golden. Spread each slice with Dijon mustard. Slice Camembert into 4 and put a piece on top of each baguette slice. Grill until the cheese is bubbling.

  • Divide the soup between 4 bowls and top each one with a cheesy crouton. Sprinkle with freshly ground black pepper to serve.