How to make leek and potato soup
1. Heat 2 tbsp of the oil in a large saucepan and gently fry the onion until softened, stirring. Add the leeks, potatoes, stock and spices. Bring to a simmer and cook for about 15 minutes until the potatoes are soft, stirring occasionally.
2. Remove from the heat and blitz with a stick blender until as smooth as possible. Pass through a fine sieve into a clean pan and add the cream and seasoning to taste.
3. Pour the remaining oil into a small frying pan over a medium heat. Add the bread pieces and fry until golden brown, turning regularly. Drain on kitchen paper.
4. When ready to serve, reheat the soup gently and adjust seasoning if necessary. Do not allow to boil. Ladle into warmed bowls and sprinkle with the croutons.
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|Serving Size: 1 Serving (77g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 37 (65%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||5 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 1.8mg||1 %|
|Sodium 125.2mg||4 %|
|Potassium 83.1mg||2 %|
|Total Carbohydrate 3.4g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 3.2g|
|Protein 1.7g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 57
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