WHAT TO SERVE WITH POTATO LEEK SOUP RECIPES

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LEEK & POTATO SOUP RECIPE | JAMIE OLIVER RECIPES



Leek & potato soup recipe | Jamie Oliver recipes image

This super-simple classic leek and potato soup is satisfying and nutritious, too.

Total Time 35 minutes

Yield 6

Number Of Ingredients 8

2 carrots
2 sticks of celery
2 medium onions
2 cloves of garlic
400 g leeks
400 g potatoes
olive oil
2 organic chicken or vegetable stock cubes

Steps:

    1. Trim, peel and roughly slice the carrots and celery. Peel and roughly chop the onions. Peel and finely slice the garlic.
    2. Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices.
    3. Heat 2 tablespoons of oil in a large pan on a high heat, add all the chopped and sliced ingredients and cook with the lid ajar for 10 minutes, or until softened, stirring regularly.
    4. Meanwhile, peel the potatoes and cut them into 1cm cubes.
    5. Put the stock cubes into a jug or pan, pour in 1.8 litres of boiling water and stir to dissolve, then pour into the veg pan.
    6. Add the potatoes. Bring to the boil, then reduce the heat to low and simmer for 10 minutes with the lid on, then remove from the heat.
    7. Season to taste with sea salt and black pepper, then either serve like this or pulse until smooth using a stick blender or liquidizer.

Nutrition Facts : Calories 139 calories, FatContent 5.4 g fat, SaturatedFatContent 0.7 g saturated fat, ProteinContent 3.9 g protein, CarbohydrateContent 21.1 g carbohydrate, SugarContent 7.8 g sugar, SodiumContent 1.2 g salt, FiberContent 4.1 g fibre

LEEK, BACON & POTATO SOUP RECIPE | BBC GOOD FOOD



Leek, bacon & potato soup recipe | BBC Good Food image

This soup keeps well in the fridge and is easy to freeze

Provided by Sara Buenfeld

Categories     Lunch, Soup

Total Time 1 hours

Cook Time 30 minutes

Yield 6

Number Of Ingredients 8

25g butter
3 rashers streaky bacon, chopped
1 onion, chopped
400g pack trimmed leek, sliced and well washed
3 medium potatoes, peeled and diced
1.4l hot vegetable stock
142ml pot single cream
4 rashers streaky bacon, to serve

Steps:

  • Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden. Tip in the leeks and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn’t catch.
  • Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft. Leave to cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan, pour in the cream and stir well. Taste and season if necessary. Serve scattered with tasty crisp bacon and eat with toasted or warm crusty bread on the side.

Nutrition Facts : Calories 175 calories, FatContent 11 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 4 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.68 milligram of sodium

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LEEK & POTATO SOUP RECIPE | BBC GOOD FOOD
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