A quick and easy soup with only 3 ingredients! I have been perfecting this recipe for years and I really hope you will enjoy it as much as I do. Here in England in the winter months, we have a plentiful supply of leeks and potatoes, and as they are plentiful it also means they are inexpensive. Once again, it proves why we should all try to buy seasonally and locally to help save money where we can. The photography is all my own work. The reason my website exists is because of my love of fresh, homemade food and my passion to try and put the recipes from my kitchen in your kitchen; my food photography is part of my passion and it is my hope that it brings my food alive and makes you want to eat it!
Leek & Potato soup with croutons
Description
A quick and easy soup with only 3 ingredients!
Ingredients
Instructions
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Warm the oil gently in the pan & heat the oven to 180 degrees fan, 200 degrees non-fan or Gas mark 7.
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Meanwhile, prepare your vegetables: finely chop your onion, peel and dice the potato, and then cut the top and tail from your leeks, slice lengthways and rinse thoroughly. Slice them thinly into semi-circles.
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Once the oil is warm, add all the vegetables, stir to coat them in the oil, then put the lid on and turn down the heat to low so that the vegetables can soften slowly for around 15 minutes. You do not want the vegetables to burn or brown.
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Once they are softened, add the stock and bring to a gentle simmer. Simmer for 15 minutes until the potatoes are cooked through.
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While the soup is simmering, prepare the croutons.
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Using a bread knife or sharp knife, cut all the crusts from the slices, then cut into 1cm cubes. Place in a bowl & drizzle with rapeseed oil until the bread is coated.
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At this stage, you may want to add some seasoning. This could be salt & pepper, garlic powder, some dried herbs such as oregano, or just leave them completely plain.
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Lay the croutons on a baking sheet or a oven proof dish and bake until golden brown. Keep an eye on them so that they don't burn!
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Once you soup has finished simmering, leave to cool for 20 minutes, then blend, or if you prefer, it's just as tasty left all chunky.
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Finally, top with your crispy croutons.
