Leek and Potato Soup

with Cheese Croutons
Did you know that the famous French dish, Vichyssoise, is simply leek and potato soup, served cold?
Cals 1134 · Prot 33 · Carbs 147 · Fat 51
Vegetarian
Family-Friendly
Try Hello Chef Now
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?
Cals 1134 · Prot 33 · Carbs 147 · Fat 51
Vegetarian
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Soup
Leeks
3 Piece
Potatoes
300 Grams
Garlic cloves
4 Piece
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 Piece
Vegetable oil
1 Tbsp

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!

Before you start

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

Instructions

Prep vegetables

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. 
Saute leeks

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.
Simmer soup

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. 
Prep

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.
Fry croutons

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. 
Blend

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!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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