Leek and Potato Soup

with Cheese Croutons

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Instructions

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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. 

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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.

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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. 

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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.

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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. 

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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. 

Tips for fussy eaters

Leave out the chopped chives and Dijon mustard!

Pro tip

Like onions, leeks turn sweet when cooked over a low heat for long enough, so don't rush them!

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

Cooking Time: 30 min

Equipment Required: Blender

Cals 1134 · Prot 33 · Carbs 147 · Fat 49

Ingredients

Number of people

Soup

Leeks 3 Pieces
Potatoes 300 Grams
Garlic cloves 4 Pieces
Fresh thyme 10 Grams
Salted butter 50 Grams
Salt 0.5 Tsp
Dried bay leaves 1 Piece
Vegetable stock cube 1 Piece
Water 900 ML
Fresh chives 15 Grams
Sour cream 60 Grams
Black pepper 0.5 Tsp

Grilled cheese

Gruyere 60 Grams
Dijon mustard 6 Grams
Grated cheddar 60 Grams
Sourdough bread slices 2 Pieces
Vegetable oil 1 Tbsp

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

Cooking Time: 30 min

Equipment Required: Blender

Cals 1134 · Prot 33 · Carbs 147 · Fat 49

Instructions

photo

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. 

photo

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.

photo

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. 

photo

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.

photo

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. 

photo

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. 

Tips for fussy eaters

Leave out the chopped chives and Dijon mustard!

Pro tip

Like onions, leeks turn sweet when cooked over a low heat for long enough, so don't rush them!

Ingredients

Number of people

Soup

Leeks 3 Pieces
Potatoes 300 Grams
Garlic cloves 4 Pieces
Fresh thyme 10 Grams
Salted butter 50 Grams
Salt 0.5 Tsp
Dried bay leaves 1 Piece
Vegetable stock cube 1 Piece
Water 900 ML
Fresh chives 15 Grams
Sour cream 60 Grams
Black pepper 0.5 Tsp

Grilled cheese

Gruyere 60 Grams
Dijon mustard 6 Grams
Grated cheddar 60 Grams
Sourdough bread slices 2 Pieces
Vegetable oil 1 Tbsp
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