Leek & Potato Soup
Effortless Weeknight Favourites
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!
1 tbsp oil
4 medium potatoes, peeled & cubed
Salt & pepper to taste
4 cups vegetable stock (homemade or store-bought)
125ml (1/2 cup) thickened cream
1 cup onion, chopped
3 cups leek, thinly sliced
2 tbsp garlic, crushed
2 tbsp parsley, chopped
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.
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!
Calories 291, Fat 7.4 grams, Cholesterol 11 milligrams, Sodium 509 milligrams, Carbs 52.4 grams, Protein 6.1 grams