Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Leek and potato soup with kale recipe

1 star
2 star
3 star
4 star
5 star

43 ratings

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)

If you don't have any leeks, try using spring or white onions instead

Each serving contains

Energy
915kj
219kcal 11%
Fat
7g 10%
Saturates
2g 9%
Sugars
6g 7%
Salt
2.4g 40%

of the reference intake
Carbohydrate 30.5g Protein 10g Fibre 7.2g

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.

See more Soup recipes