Leek & Potato Soup
Rated 5 stars by 1 users
Category
Meat-free Meals
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, parmesan and green herbs is so easy and yet very satisfying!
Author:Isabelle Dun
Ingredients
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100g onion, diced
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300g leek, sliced
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2 tbsp parsley, chopped
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1 tbsp olive oil
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4 potatoes, peeled & cubed
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Croutons
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Parmesan
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Salt & pepper
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2 tbsp garlic paste
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4 cups vegetable stock (homemade or store-bought)
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½ cup thickened cream
PreppedFRESH
Pantry
Fridge
Directions
Heat a large saucepan over medium/high heat. Add oil, onion, and garlic and cook for 2 mins. Add the leek and cook for another 5 mins, or until soft.
Add the stock, potatoes and cook covered for 20 mins, or until the potatoes are soft. Remove from the heat and set aside.
Once cool, blend the soup, add the cream and stir to combine. Taste and season with salt and pepper. Serve with a sprinkle of croutons, parmesan, and parsley to add texture and contrast.
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