Leek and potato soup with kale

Leek and potato soup with kale recipe

19 ratings

See method

  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 219 calories / serving

Ingredients

  • 1tbsp 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)

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

  1. 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.
  2. 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.
  3. 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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