By Alfie Steiner
LEEK + POTATO SOUP
10 steps
Prep:10minCook:30min
A British classic with wonderful zero-waste toppings 🥔♻️
Updated at: Wed, 13 Dec 2023 15:19:07 GMT
Nutrition balance score
Unbalanced
Glycemic Index
56
Moderate
Glycemic Load
14
Moderate
Nutrition per serving
Calories458.7 kcal (23%)
Total Fat33.4 g (48%)
Carbs26.1 g (10%)
Sugars6.3 g (7%)
Protein5.1 g (10%)
Sodium1332.9 mg (67%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Dice the whites of your leek (save green tops for topping).
Step 2
Peel your potatoes (save peels), then chop into small cubes.
Step 3
In a saucepan melt 1tbsp butter + add 1tbsp olive oil.
Step 4
Sauté the leeks + potatoes until softened (10 mins).
Step 5
Mince the garlic, chop the spring onions, then add to pan.
Step 6
Once the veg begins to catch on the pan, add the wine, allow to cook off, then add enough vegetable broth to cover.
Step 7
Add some rosemary if you like, then simmer for another 10-15 minutes, or until the potato is cooked through.
Step 8
For the zero-waste toppings, season the potato peels + chopped leek tops with salt, pepper, olive oil + paprika, then sauté / roast until crisp.
Step 9
Blend the soup until smooth, season to taste, add cream + more stock if needed.
Step 10
To serve, ladle the soup into bowls, top with the crispy potato + leeks, a swirl of cream, a pinch of paprika + fresh chives - enjoy!
Notes
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Makes leftovers
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