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5 from 2 votes
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
  • 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
  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.