Leek & Potato Soup
Rated 5 stars by 1 users
Category
Effortless Weeknight Favourites
Servings
4
Prep Time
10 minutes
Cook Time
25 minutes
Calories
291
A simple creamy Leek & Potato soup, jazzed up with a sprinkle of croutons crumbed with parmesan and green herbs is so easy and yet very satisfying!
Isabelle Dun
Ingredients
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1 tbsp oil
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4 medium potatoes, peeled & cubed
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Salt & pepper to taste
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4 cups vegetable stock (homemade or store-bought)
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125ml (1/2 cup) thickened cream
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1 cup onion, chopped
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3 cups leek, thinly sliced
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2 tbsp garlic, crushed
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2 tbsp parsley, chopped
Pantry
Fridge
PreppedFRESH
Directions
Heat a large saucepan over medium-high heat. Add oil, onion and garlic and cook, for 2 minutes. Add the potato and leek and cook for another 5 minutes, or until the onion and leeks are soft.
Add the stock and cook uncovered for 20 minutes, or until potato is soft. Remove from heat and set aside.
Once cool, blend the soup, add the cream and stir to combine. Taste and season with salt.
Recipe Video
Recipe Note
It’s all about the topping! A sprinkle of crumbed croutons, dry Parmesan and parsley can add texture and contrast, and turn a simple soup from plain to great!
Nutrition
Calories 291, Fat 7.4 grams, Cholesterol 11 milligrams, Sodium 509 milligrams, Carbs 52.4 grams, Protein 6.1 grams