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
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.
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.
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.
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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.
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