CREAMY POTATO + LEEK SOUP
6 People
112 Cals
CREAMY POTATO + LEEK SOUP
6 People
112 Cals
About the recipe
There is something incredibly comforting about a bowl of homemade potato and leek soup. Silky smooth, nourishing and deeply satisfying, this classic soup is one of those timeless recipes that never goes out of style. Made with sweet, gently sautéed leeks, creamy potatoes and a splash of milk, it's simple food at its very best.What I love most about this soup is its versatility. Enjoy it steaming hot on a cold winter's day with plenty of fresh chives and a slice of warm sourdough, or serve it chilled in the French style as a classic Vichyssoise during the warmer months. Both versions are equally delicious and wonderfully elegant.Leeks are one of the unsung heroes of the vegetable world and offer far more than beautiful flavour. They are naturally rich in inulin, a type of prebiotic fibre that helps nourish the beneficial bacteria living in your digestive system. A healthy gut microbiome plays an important role in digestion, immune function, nutrient absorption and overall wellbeing. Leeks also provide antioxidants, vitamin K, folate and beneficial plant compounds that help support heart and digestive health.Potatoes often get a bad reputation, but they are actually a wonderful source of complex carbohydrates, potassium, vitamin C and fibre when enjoyed as part of a balanced diet. Combined with the gut-loving benefits of leeks, this humble soup becomes a bowl of wholesome nourishment that comforts both body and soul.For an extra protein boost, blend through a tin of cannellini beans. They add beautiful creaminess, extra fibre and plant protein while keeping the soup rich and satisfying.Serve topped with Greek yoghurt, plenty of fresh chives, a drizzle of olive oil and, if you're feeling indulgent, a little grated parmesan, Roquefort or Gorgonzola. Pure comfort in a bowl.
Nutrition Per Serving
112
Calories
3g
Fat
0.5g
Saturates
2g
Sugars
25mg
Salt
4g
Protein
20g
Carbs
4g
Fibre
Ingredients
- 1 tablespoon extra virgin olive oil or butter
- 2 leeks washed and sliced, you can also use 2 large onions
- 500 g potatoes peeled and chopped
- 750 ml filtered water vegetable stock or chicken stock
- 120 ml milk of choice
- Sea salt and white pepper to taste
- Greek yoghurt to serve
- 2 tablespoons fresh chives finely chopped
TO SERVE
- Extra fresh chives
- Olive oil
- Greek yoghurt
- Freshly ground white pepper
- Sourdough
- Grated parmesan optional
- Roquefort or Gorgonzola optional
TO BOOST PROTEIN
- 1 x 400 g tin cannellini beans drained and rinsed
- cottage cheese
Method
- Gently cook the sliced leeks with the olive oil or butter for 5 minutes until softened and sweet. I like to cover the pan with a lid to help the leeks steam and become beautifully tender.
- Season lightly with sea salt and white pepper.
- Add the potatoes and stock or water.
- Bring to a gentle boil, then reduce the heat to low, cover and simmer for 20 minutes, or until the potatoes are very tender.
- Stir through the milk and remove from the heat.
- For extra protein, add the cannellini beans now.
- Blend until smooth, creamy and velvety.
- Taste and adjust seasoning as needed.
TO SERVE
- Ladle into warm bowls and finish with a dollop of Greek yoghurt, plenty of fresh chives and a drizzle of extra virgin olive oil.
- Add grated parmesan or a little crumbled Roquefort or Gorgonzola if desired.
- Serve with warm sourdough and enjoy.
NOTES + INSPIRATION
For a dairy-free version, use olive oil and your favourite unsweetened plant milk.
Serve chilled as a traditional French Vichyssoise during summer.
Blend in cannellini beans for extra protein, fibre and creaminess. Leftovers will keep well in the refrigerator for up to 4 days and taste even better the next day. Freeze portions for easy lunches and nourishing weeknight dinners.
Serve chilled as a traditional French Vichyssoise during summer.
Blend in cannellini beans for extra protein, fibre and creaminess. Leftovers will keep well in the refrigerator for up to 4 days and taste even better the next day. Freeze portions for easy lunches and nourishing weeknight dinners.
