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Leek and potato soup with kale recipe

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