Cheesy Leak and Roast Potato Soup

Name: Cheesy Leak and Roast Potato Soup
Cook time: 15 min
Total time: 15 min
Ingredients: 1 lb your choice of potatoes. Slice into 8- 12 pieces; 1 yellow onion , quartered; 3-4 tbsp olive oil, divided; 2 tbsp rosemary; kosher salt; cracked pepper; 2 leeks , darker green removed, cut lengthwise, checked for any grit and then sliced into thin half moons; 1 tbsp fresh thyme , chopped; 4 cups of vegetable stock, plus extra (see Notes below) (or chicken stock if you aren't aiming for a vegetarian dish); 2 Bacon medallions chopped; 2 slices of Gluten free bread sliced in the cubes for croutons; 80g Chedder cheese grated

10 steps

Cook:15min

Updated at: Wed, 16 Aug 2023 21:11:03 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories327 kcal (16%)

Total Fat18.5 g (26%)

Carbs31 g (12%)

Sugars5.3 g (6%)

Protein10.1 g (20%)

Sodium1103 mg (55%)

Fiber3.5 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 lbpotatoes

Slice into 8- 12 pieces

3 Tbspolive oil

2 Tbsprosemary

darker green removed, cut lengthwise, checked for any grit and then sliced into thin half moons

1 Tbspfresh thyme

chopped

4 cupsvegetable stock

plus extra, or chicken stock if you aren't aiming for a vegetarian dish

2Bacon medallions

chopped

2 slicesGluten free bread

sliced in the cubes for croutons

80gChedder cheese

grated

Instructions

Step 1

Preheat the oven to gas mark 6

Step 2

Place your cubed potato pieces and your quartered onion in a bowl. Toss with 2 tbsp olive oil, rosemary, and approx 1 tsp salt and 1 tsp pepper. And 3 sprigs of fresh rosemary

Step 3

Lay out on a baking sheet and roast till the surfaces are nicely browned, and the potato pieces just soft enough. This should take between 20-30 minutes.

Baking sheet

Step 4

Remove from oven and let cool.

Step 5

Once cool, add to a blender or food processor with 4 cups of stock, and puree until smooth.

BlenderMix

Step 6

In a medium pot, heat 1 tbsp or so olive oil over med-high heat. Add the leeks and sauté till just golden and softened, around 5-7 minutes. Reduce the heat to medium. Simmer 2-3 minutes. Add a pinch of pepper.

Step 7

Add the pureed potato mixture to the leeks. And use hand blender to purée the leaks with the potatoes

Step 8

Add fresh, chopped thyme and 80g of cheddar cheese

Step 9

Add the bacon and the cubbed gluten free bread to frying pan with 1tsp of olive oil and cook both until crispy

Step 10

Heat through the soup until hot. Serve into bowls and add the croutons and bacon to the top of the soup. And enjoy