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Leek and Potato Soup with Croutons

Rejane GwynneAuthorRejane GwynneCategory, , , DifficultyBeginner

80/20 friendly

Yields2 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins
 1 tbsp cooking olive oil
 1 med white onion - chopped
 1 med carrot - sliced
 1 med potato - cut into cubes
 200 g leeks - chopped
 1 handful chopped celery
 2 cloves garlic - minced
 1 sprig fresh rosemary - finely diced
 1 sprig thyme - stalk removed
 salt/pepper to taste
 4 cups chicken or vegetable stock
 ½ cup full cream milk or alternative milk
 sourdough croutons
Croutons
 2 tbsp cooking olive oil
 2 slices stale sourdough bread
 ¼ tsp rosemary and thyme - finely chopped
 1 pinch salt
1

Heat the oil in a pan and gently fry the onions for a couple of minutes.

2

Add the chopped carrot, potato, celery and leeks and continue to fry for another two minutes

3

Add the garlic, rosemary and thyme and stir through for another minute

4

Add the chicken or vegetable stock and simmer on a low heat for about 20 minutes or until the vegetables are soft and remove from heat.

5

Use a hand blender and blend the soup until smooth. Season with salt and pepper to taste.

6

Return to a medium heat, add the milk and stir through. Add more seasoning if needed.

7

Serve the soup topped with the croutons and enjoy.

Croutons
8

Use stale bread and cut into cubes.

9

Heat oil in a pan and add the bread and stir gently so the bread toasts in the oil without burning.

10

Add chopped rosemary and thyme and a sprinkling of salt and stir through. When croutons are nice and golden remove from heat.

Ingredients

 1 tbsp cooking olive oil
 1 med white onion - chopped
 1 med carrot - sliced
 1 med potato - cut into cubes
 200 g leeks - chopped
 1 handful chopped celery
 2 cloves garlic - minced
 1 sprig fresh rosemary - finely diced
 1 sprig thyme - stalk removed
 salt/pepper to taste
 4 cups chicken or vegetable stock
 ½ cup full cream milk or alternative milk
 sourdough croutons
Croutons
 2 tbsp cooking olive oil
 2 slices stale sourdough bread
 ¼ tsp rosemary and thyme - finely chopped
 1 pinch salt

Directions

1

Heat the oil in a pan and gently fry the onions for a couple of minutes.

2

Add the chopped carrot, potato, celery and leeks and continue to fry for another two minutes

3

Add the garlic, rosemary and thyme and stir through for another minute

4

Add the chicken or vegetable stock and simmer on a low heat for about 20 minutes or until the vegetables are soft and remove from heat.

5

Use a hand blender and blend the soup until smooth. Season with salt and pepper to taste.

6

Return to a medium heat, add the milk and stir through. Add more seasoning if needed.

7

Serve the soup topped with the croutons and enjoy.

Croutons
8

Use stale bread and cut into cubes.

9

Heat oil in a pan and add the bread and stir gently so the bread toasts in the oil without burning.

10

Add chopped rosemary and thyme and a sprinkling of salt and stir through. When croutons are nice and golden remove from heat.

Leek and Potato Soup with Croutons

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