Leek, kale & potato soup topped with shoestring fries
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
- 4 large potatoes(around 500g), 3 peeled and cubed, 1 left whole with skin on
- 1 tbsp cold pressed rapeseed oil
- 15g butter
- 5 leeks(around 500g), washed and sliced into half moons
- 2 garlic clovessliced
- 1 ½l vegetable stock(we used Bouillon)
- 200g kale
- 2 tbsp half-fat crème fraîche
Nutrition: per serving (6)
- kcal159low
- fat7glow
- saturates3g
- carbs17g
- sugars3g
- fibre4g
- protein4g
- salt0.3g
Method
step 1
Heat oven to 220C/200C fan/ gas 7 and line a baking tray with parchment. Cut the whole potato into matchsticks using a julienne peeler, or shave thin slices using a vegetable peeler, then cut into matchsticks. Pat dry using kitchen paper, then toss with the oil and some seasoning. Spread out on the tray and roast for 15-18 mins.
step 2
Melt the butter in a large saucepan. Add the leeks, chopped potatoes and a pinch of salt, then cook gently for 10 mins until the leeks have softened. Stir in the garlic and cook for 1 min more, then pour in the stock. Simmer for 10-12 mins until the potatoes are soft, then add the kale and cook for 2-3 mins to wilt.
step 3
Stir in the crème fraîche, then blitz with a hand blender and season to taste. Divide the soup between bowls and top with the shoestring fries.
