Leek & potato soup

Leek & potato soup

Served with a chunk of crusty bread, this soup makes a lovely warming meal.

By , 21 September 2015
Leek & potato soup
  • Ready in: 60 mins
  • Serves: 4
  • Price: 71p per serving
Nutritional Info
Each 100g serving contains
  • Fat high
    23g
    33%
  • Saturates high
    10.8g
    54%
  • Sugars low
    5g
    6%
  • Salt med
    1.3g
    22%
  • Energy 1419KJ 339KCAL
    17%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 1419kJ/339kcal.
Ingredients
  • 40g butter
  • 4 leeks, trimmed and sliced
  • 200g potatoes (peeled weight), sliced
  • 750ml hot vegetable stock, from 1 stock cube
  • 100g ciabatta or other bread, preferably 2-3 days old
  • 2 tbsp olive oil
  • 150ml single cream
Method
  • Melt the butter in a large saucepan. Add the leeks and potatoes and stir to coat. Cover the pan and cook over a very low heat for 10 minutes, stirring occasionally.

  • Add the stock, cover and simmer for 20 minutes. Leave to cool slightly for 10 minutes, then purée with a hand-held blender or in a blender or processor.

  • Meanwhile, heat the oven to 190C/170C Fan/Gas 5. Cut the bread into cubes and toss in the olive oil until all the pieces are coated. Season and put on a baking tray. Bake for 10 minutes.

  • Return the soup to the saucepan. Stir in the cream and reheat until very hot but not boiling. Serve with the croutons sprinkled on top.