Leek and Potato Soup

Name: Leek and Potato Soup with Cheese Croutons
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 3 Piece of Leeks; 300 Grams of Potatoes; 4 Piece of Garlic cloves; 10 Grams of Fresh thyme; 50 Grams of Butter; 1 Tsp of Salt; 1 Piece of Dried bay leaves; 1 Piece of Vegetable stock cube; 900 ML of Water; 15 Grams of Fresh chives; 60 Grams of Sour cream; 1 Tsp of Black pepper; 60 Grams of Gruyere; 6 Grams of Dijon mustard; 60 Grams of Grated cheddar; 2 Piece of Sourdough bread slices; 1 Tbsp of Vegetable oil

with Cheese Croutons

Did you know that the famous French dish, Vichyssoise, is simply leek and potato soup, served cold?

254 Reviews

Cals 1112 · Prot 38 · Carbs 136 · Fat 50

Vegetarian

Family Friendly

30 min

Leek and Potato Soup with Cheese Croutons

Did you know that the famous French dish, Vichyssoise, is simply leek and potato soup, served cold?

254 Reviews

Cals 1112 · Prot 38 · Carbs 136 · Fat 50

Vegetarian

Family Friendly

Ingredients

Number of People:

Soup

Leeks

3 Piece

Potatoes

300 Grams

Garlic cloves

4 Piece

Fresh thyme

10 Grams

Butter 4*

50 Grams

Salt

0.5 Tsp

Dried bay leaves

1 Piece

Vegetable stock cube 15*

1 Piece

Water

900 ML

Fresh chives

15 Grams

Sour cream 4*

60 Grams

Black pepper

0.5 Tsp

Grilled cheese

Gruyere 4*

60 Grams

Dijon mustard 13*

6 Grams

Grated cheddar 4*

60 Grams

Sourdough bread slices 10*11*

2 Piece

Vegetable oil

1 Tbsp

Allergens

*4 Milk, *15 Celery, *13 Mustard, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4641 / 1112
Fats (g)	50.3
of which saturated (g)	32.3
Carbohydrates (g)	136
of which sugars (g)	27.7
Fibers (g)	16.5
Proteins (g)	37.6
Salt (g)	2.8

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep vegetables

Wash, trim and finely slice the leeks (make sure to remove any grit between the leaves). Peel and chop the potatoes into bite-size pieces. Peel and finely chop or crush the garlic. Strip the thyme leaves and chop them finely.

2 Saute leeks

Heat a soup pot over a low heat with the butter. Once hot, add the chopped leeks with a generous pinch of salt and cook, covered, for 7-8 min until very soft but not browned. Once soft, add the garlic and thyme and cook for 30 secs further.

3 Simmer soup

Add the potatoes, bay leaves, stock cube and water. Increase the heat to medium and simmer for 20 min until the potatoes are falling apart.

4 Prep

Meanwhile, finely chop the chives and set aside. Grate the Gruyere. Mix the Dijon mustard with the grated Gruyere and cheddar. Sandwich the cheese mixture in between the sourdough slices.

5 Fry croutons

Heat a drizzle of oil in a pan over a medium heat. Add the cheese sandwiches and place a smaller pan directly on top of them. Place a heavy weight (e.g. several cans) onto the smaller pan and fry for 2-3 min per side until golden. Remove the pan from the heat. Leave the sandwiches in the pan, covered, to keep warm.

6 Blend

Once ready, remove the bay leaves from the soup. Use a hand-held blender to puree the soup until smooth. Add the sour cream, chopped chives and a generous grind of black pepper. Transfer the sandwiches to a chopping board and chop them into large croutons. Divide the soup among bowls and top with the cheese croutons.

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