Ingredients
portions
- 1 onion (chopped)
- 2 cloves garlic (finely chopped)
- 4 leeks (cleaned and thinly sliced)
- 2 potatoes (peeled and diced)
- 1.5 litre water
- 2 vegetable stock cubes
- 1 tsp paprika powder
- 200 ml cooking cream
- 2 spring onions (thinly sliced)
- Olive oil, salt and pepper
- Optional extras: croutons and baguette
Equipment
- Soup pot
- Immersion blender
INSTRUCTIONS (how to make this recipe):
- Heat some olive oil in a large soup pan over a medium heat.
- Add the onion and garlic and fry until soft and lightly browned.
- Add the leek to the pan and fry for about five minutes until it begins to soften.
- Add the potatoes and stir everything together.
- Bring the water to the boil and pour it into the pan along with the bouillon cubes and paprika powder. Bring to the boil.
- Simmer for about 20–25 minutes, or until the potatoes are fully cooked.
- Remove the pan from the heat and use a hand blender to purée the soup.
- Mix in the cream and season with salt and pepper.
- Serve the leek soup garnished with spring onions, a drizzle of olive oil and croutons, with a baguette on the side. Enjoy!
Nutrition information per portion
Calories: 220kcal | Carbohydrates: 25g | Proteins: 4g | Fats: 13g | Saturated fats: 8g
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