A simple soup packed with bold flavours and a treat of a topper, super quick to cook and perfect for getting cosy on winter lunchtimes.
Leek and Potato Soup is such a classic, and for good reason. It’s full of flavour, robust enough to see you through the afternoon and really cheap to make. I’ve added a simple twist with a good spoonful of wholegrain mustard, and boy does it play a blinder! That extra punchy dimension of flavour is perfect if you’re fighting off a cold, or just need warming up.
The wholemeal cheesy croutons are also a cinch to make. I just chopped up a wholemeal bread roll in to cubes, tossed with with olive oil, herbs, salt and pepper and a good grating of parmesan cheese and roasted them in the oven for about 5 minutes until golden and crisp.
I love how creamy this soup is despite not adding anything other than butter. The soup blitzed up a treat in my new G2.3 Optimum Froothie power blender. It gives the smoothest of smooth textures imaginable, so if you’re looking for an awesome gift for a dedicated foodie, or just fancy a bit of a health kick in January, this is it!
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Quick and easy soup perfect for warming up chilly winter lunchtimes
- 2 leeks chopped
- 3 medium potatoes peeled and chopped
- 100 g butter
- 2 tbsp olive oil
- 1 tbsp lazy garlic
- 1 tsp sea salt
- 1 tbsp wholegrain mustard
- 900 ml vegetable stock
- 2 wholemeal bread rolls
- 2 tbsp olive oil
- 1 tsp sea salt flakes
- 1 tbsp dried Italian herb mix
- 25 g parmesan cheese finely grated
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Put the chopped leeks and potatoes in a large pan with the butter and oil, bring up the heat and stir until the butter has melted. Toss, add the garlic, sea salt, mustard and a few twists of black pepper and then turn the heat right down to sweat for around 5-10 minutes, stirring occasionally so it doesn't catch on the bottom of the pan.
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Add the vegetable stock and then bring up to a simmer for around 15 mins until the potatoes are tender. Blitz in a blender until smooth.
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Pre-heat the oven to 200C/180C fan/Gas 6. Chop up the bread rolls into 2cm cubes, toss in olive oil, salt, herbs and cheese and then roast in a tin for around 5 minutes until crisp. Sprinkle over the soup just before serving.
Vegetarian? Use a vegetarian-friendly hard cheese instead of Parmesan
Vegan? Use olive oil instead of butter and leave the cheese out of the croutons - they'll still be delicious with plenty of herbs and seasoning.
Pin this recipe for later
I’m joining in with a couple of events:
Jac’s inspirational Meat Free Monday linky… have a wander over there for some veggie recipes.
And also No Croutons Required, this month hosted by Food & Spice for Tinned Tomatoes…
Disclosure: This blog post contains an affiliate link. I am an ambassador for Froothie Blenders, so earn a small amount of commission if you click on that link and buy a blender. Things like this help me to keep this blog afloat!
Oh boy, I’d forgotten how much I love a homemade leek n tatty soup! Yours looks gorgeous, and I love the look of the croutons too 🙂
Janie x
Thanks Janie… it’s a true classic isn’t it!
Love, love , love leek and potato soup! This version looks divine. I’m going to add the ingredients to our Christmas delivery and attempt to make over Christmas, Thanks
Thanks Sam – hope you like it!!!
Hard to beat a homemade soup, especially one as warming and delicious as this.
Thanks Kavey… it’s just so quick and comforting!
Love the sound of this soup and especially the addition of whole grain mustard – yummy:-)
Thanks Camilla – it makes all the difference! I added some into a sweet potato soup yesterday and it was lovely in that too!
Having been given lots of loevly mustards recently I can now add it to this gorgeous sounding soup. Crotuons always add so much texture and I love using all all the ends of loaves to make them & store them in the freezer 🙂
We love leek and potato soup and the wholemeal parmesan croutons sound so good! Popping over from #meatfreemonday
Beautiful soup and I love the croutons too. What a great blender, so versatile.
That bowl just speaks comfort and goodness. Thanks for sharing with NCR.
I love my Froothie blender – it’s really transformed my soups. I can’t believe how smooth and silky it makes them!