Leek and potato soup with kale recipe
Taking roughly 5 minutes to prepare and 30 minutes to cook, this classic and potato soup recipe is given a tasty (and nutritious) twist thanks to the addition of curly kale. Serve topped with crumbled prosciutto and some fresh crusty bread on the side.
See method- Serves 4
- 5 mins to prepare and 30 mins to cook
- 219 calories / serving
- Dairy-free
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 500g (1lb) leeks, sliced
- 500g (1lb) potatoes, cubed
- 1·2 litres (2pts) hot vegetable stock
- handful thyme leaves
- 100g (3½oz) curly kale, sliced, then chopped into small pieces
- 4 slices prosciutto
- 2tbsp half-fat soured cream (optional)
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Shop ingredientsEach serving contains
- Energy
- 915kJ 219.0kcal
- Fat
- 7g
- Saturates
- 2g
- Salt
- 2.4g
- Sugars
- 6g
of the Reference intake
Carbohydrate 30.5gProtein 10.0gFibre 7.2g
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Method
- Heat the oil in a large lidded pan. Add the onion, garlic and leeks and cook for 5 minutes until just softened. Add the potatoes and pour in the stock. Bring to the boil, reduce the heat and cover. Simmer for 15-20 minutes until the potatoes are cooked through.
- Remove the soup from the heat and stir in the thyme. Using a blender or stick blender, thoroughly process until smooth. Return the soup to the pan and stir in the chopped kale. Bring back to the boil, then simmer for a further 5 minutes. Season to taste.
- Meanwhile, heat a nonstick frying pan over a high heat. Add the slices of prosciutto and cook for a minute on each side to crisp up. Ladle the soup into mugs or bowls and drizzle in a little soured cream (if you like), then serve topped with crumbled prosciutto and some fresh crusty bread on the side.
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