Roasted leek and potato soup recipe

Name: Roasted leek and potato soup
Yield: Serves 4
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

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

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900g leftover roasted veg (see recipe, below)

You can add them later at tesco.com

Tesco Olive Oil 250Ml
1 tbsp olive oil
£3.10
£12.40/litre
Tesco Garlic 4 Pack
Aldi Price Match
2 garlic cloves, finely chopped
£0.87
£0.22/each
Tesco Vegetable Stockpot 4 Pack 112G
1 vegetable stock pot, made up to 1ltr
£1.45
£12.95/kg
Tesco Baby Spinach 250G
100g baby spinach
£1.30
£5.20/kg
Tesco 6 Prosciutto Crudo Slices 84G
Aldi Price Match
2 prosciutto slices
£1.32
£15.71/kg
Tesco Tarragon 20G
5g fresh tarragon, leaves picked and finely chopped
£0.50
£25.00/kg
Tesco 50% Less Fat Creme Fraiche 300Ml
Aldi Price Match
2 tbsp reduced-fat crème fraîche
£0.75
£2.50/litre

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.