This Leek and potato soup recipe couldn’t be simpler and it’s my kids favourite soup. They like it left chunky and brothy like in the photo, but it’s delicious blended smooth too.

5 from 1 vote

Print Recipe

Course lunch, starter

Servings 4 People

Calories 186 kcal

Ingredients

  

1x2x3x

• 1 tbsp butter or oil
• 1 leek
• 2 Large Potatoes
• 1 stock cube
• .5 a lemon
• salt and pepper to taste
• *optional extras – garlic celery, carrot, fresh herbs, a tin of chickpeas/white beans

Instructions

 

• Sauté the green part of the leek (thinly sliced) in the oil/butter with diced potatoes until softening – about 8 minutes.
• Add the thinly sliced paler part of the leek, optional extras like garlic, thyme, rosemary, diced celery or carrots etc and sauté for a few more minutes.
• Add a stock cube and cover the vegetables with hot water.
• Simmer until the potatoes are cooked through. Then either leave chunky or blend until smooth.
• Taste and adjust the seasoning. I always like a squeeze of fresh lemon juice and some freshly ground black pepper in my soup to brighten and lift the flavours.
• *Bulk it out and add some plant protein with a drained tin of chickpeas or white beans simmered into the soup.

Notes

Read our interview with Kenneth Keavey of Green Earth Organics here and also use the code ‘TASTY’ for 15% off your first order.

 

 

https://www.thetaste.ie/green-earth-organics-sustainable-farming-interview/

 

Nutrition

Calories: 186kcalCarbohydrates: 37gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 289mgPotassium: 841mgFiber: 5gSugar: 3gVitamin A: 503IUVitamin C: 46mgCalcium: 40mgIron: 2mg

Keyword Green Earth Organics, lunch, Potato & leek, soup, Soup recipe

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