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Leek and Potato Soup with Wholemeal Parmesan Croutons

December 12, 2016 by Katie Bryson

Leek and Potato Soup with Wholemeal Parmesan Croutons on feedingboys.co.uk

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!

Froothie Optimum G2.3 Power Blender

***FREE DELIVERY: If you do decide to go for a Froothie Blender you can score free delivery if you add my 4 digit code 2593 and ‘free ambassador delivery’ to the comment box when ordering the delivery charge is refunded to your card*** Click here to order yours now!

5 from 2 votes
Print
Leek and Potato Soup with Wholemeal Parmesan Croutons
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Quick and easy soup perfect for warming up chilly winter lunchtimes

Course: Soup
Servings: 6
Author: Katie Bryson
Ingredients
  • 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
For the croutons
  • 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
Instructions
  1. 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.

  2. 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.

  3. 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.

Recipe Notes

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

How to make easy Leek and Potato Soup with Wholemeal Parmesan Croutons on feedingboys.co.uk

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.

meat free mondays

And also No Croutons Required, this month hosted by Food & Spice for Tinned Tomatoes…

No croutons required

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!

Filed Under: 1 Featured Posts, Lunch Recipes, Soup, Vegetarian Tagged With: leek, leek and potato, lunch, potato, quick recipe, soup

« Vegetarian Sausage Pasta with Broccoli, Chilli and Creamy Tomato Sauce
Edible Gift: Damson Cheese »

Comments

  1. Janie says

    December 12, 2016 at 12:03 pm

    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

    • Katie Bryson says

      December 13, 2016 at 10:14 am

      Thanks Janie… it’s a true classic isn’t it!

  2. Sam | North East Family Fun says

    December 12, 2016 at 4:40 pm

    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

    • Katie Bryson says

      December 13, 2016 at 10:14 am

      Thanks Sam – hope you like it!!!

  3. Kavey says

    December 13, 2016 at 9:36 am

    Hard to beat a homemade soup, especially one as warming and delicious as this.

    • Katie Bryson says

      December 13, 2016 at 10:13 am

      Thanks Kavey… it’s just so quick and comforting!

  4. Camilla says

    December 13, 2016 at 9:52 am

    5 stars
    Love the sound of this soup and especially the addition of whole grain mustard – yummy:-)

    • Katie Bryson says

      December 13, 2016 at 10:13 am

      Thanks Camilla – it makes all the difference! I added some into a sweet potato soup yesterday and it was lovely in that too!

  5. Laura@howtocookgoodfood says

    December 13, 2016 at 10:28 am

    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 🙂

  6. Kirsty Hijacked By Twins says

    December 14, 2016 at 3:57 pm

    We love leek and potato soup and the wholemeal parmesan croutons sound so good! Popping over from #meatfreemonday

  7. Janice says

    December 14, 2016 at 7:15 pm

    5 stars
    Beautiful soup and I love the croutons too. What a great blender, so versatile.

  8. Lisa says

    January 3, 2017 at 8:44 pm

    That bowl just speaks comfort and goodness. Thanks for sharing with NCR.

  9. Cathy @ Planet Veggie says

    March 16, 2017 at 1:41 pm

    I love my Froothie blender – it’s really transformed my soups. I can’t believe how smooth and silky it makes them!

About Katie

I’m Katie Bryson – Freelance Food Writer, wife of a strapping vegetarian and mum of two boisterous boys – keeping them all fuelled and trying to stay sane is a daily challenge so I thought I’d share my experiences. Read More...

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