Leek and potato soup
Soft leeks cooked slowly without browning, then blended with potato into something smooth and mild. A plain soup, and a good one for a day when you want nothing sharp.
- Time
- 35 min
- Serves
- 2
- Kind
- Soup
- Also
- One pot
Method
- Trim the leeks, halve them lengthways, rinse out any grit and slice them thinly. Chop the onion finely, peel the potatoes and cut them into 2 cm chunks.
- Warm the olive oil in a large pot over a medium-low heat. Add the leeks, onion and a pinch of salt, cover and cook for 10 minutes, stirring now and then, until soft but not browned.
- Add the potatoes, crumble in the stock cube and pour in 700 ml of water. Bring to the boil, then simmer for 20 minutes, until the potatoes fall apart when pressed with a spoon.
- Take the pot off the heat and blend with a stick blender until smooth.
- Stir in the oat cream and warm gently for 1 minute without boiling. Taste, and add salt and pepper as needed.
- Serve the soup in bowls with slices of sourdough alongside.
Tip Leeks hide grit between their layers. If the rinse water comes out dirty, rinse the sliced rings again in a colander.
Per portion
| Energy | 612 kcal |
| Protein | 17 g |
| Carbohydrate | 95 g |
| of which sugars | 13 g |
| Fat | 17 g |
| of which saturates | 4 g |
| Fibre | 12 g |
| Salt | 3.19 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- leek2
- potatoes400 g
- onion1
- oat cream100 ml
- sourdough loaf½
- vegetable stock cube1
- olive oil1 tbsp
