Roasted leek and potato soup recipe
Created by The Tesco Recipes team
You can't beat a leek and potato soup, especially when it's ready in just half an hour! Our recipe uses leftover cooked veggies, keeping food waste, budget and time in mind. The smoky prosciutto and fragrant tarragon elevate it to something special, but it's a lovely everyday and wholesome soup too. What's not to love?
See method- Serves 4
- Takes 30 mins
- 272 calories / serving
- Freezable
- Gluten-free
- Healthy
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, finely chopped
- 900g leftover roasted veg (see recipe, below)
- 1 vegetable stock pot, made up to 1ltr
- 100g baby spinach
- 2 prosciutto slices
- 2 tbsp reduced-fat crème fraîche
- 5g fresh tarragon, leaves picked and finely chopped
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1140kJ 272.0kcal
- Fat
- 12g
- Saturates
- 3g
- Salt
- 1.6g
- Sugars
- 8g
of the Reference intake
Carbohydrate 29.3gProtein 8.8gFibre 6.3g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- Heat the oil in a saucepan over a medium heat, then fry the garlic for 1 min, stirring, until fragrant. Add the leftover roasted veg, stir and cook for 5-10 mins to heat through, stirring frequently.
- Pour over the stock, then simmer over a low-medium heat for 15 mins, stirring in the spinach for the last 2 mins. Remove from the heat and blitz until smooth, adding 100-150ml boiling water if it’s very thick, then season to taste.
- Meanwhile, dry-fry the prosciutto over a medium heat for 5-10 mins until crisp; transfer to a plate and set aside.
- Stir 1 tbsp crème fraîche into the soup, then divide between bowls. Swirl through the remaining crème fraîche, then scatter with the prosciutto and tarragon to serve.
- Tip: This recipe uses leftovers from our Prosciutto-wrapped chicken with spring veg.
- See more Soup recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
