Leek and Potato Soup
found in Starters - Soup
 | Vegetarian |  | Nut Free |
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Prep: 30 minutes
Cook: 30 minutes
Difficulty:
Easy
Served with a chunk of crusty bread, this soup makes a lovely warming meal.
Ingredients
- 40g butter
- 4 leeks, trimmed and sliced
- 200g potatoes, peeled and sliced
- 750ml vegetable stock, made from 1 stock cube
- 100g wholemeal bread
- 2 tbsp olive oil
- 150ml single cream
Directions
1
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.
2
Add the stock, cover and simmer for 20 minutes. Leave to cool slightly for 10 minutes, then puree with a hand-held blender or in a blender or processor.
3
Meanwhile, heat the oven to 190°C / 170°C (fan oven) / 375°F / Gas Mark 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.
4
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.
