Name: Leek, kale & potato soup topped with shoestring fries
Prep time: 15 min
Cook time: 15 min
Yield: 6
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 cloves , sliced -; 1 ½l vegetable stock (we used Bouillon) -; 200g kale -; 2 tbsp half-fat crème fraîche -

Leek, kale & potato soup topped with shoestring fries

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Leek, kale & potato soup topped with shoestring fries

1. 4 large potatoes (around 500g), 3 peeled and cubed, 1 left whole with skin on -

2. 1 tbsp cold pressed rapeseed oil -

3. 15g butter -

4. 5 leeks (around 500g), washed and sliced into half moons -

5. 2 garlic cloves , sliced -

6. 1 ½l vegetable stock (we used Bouillon) -

7. 200g kale -

8. 2 tbsp half-fat crème fraîche -

How to cook deliciously - Leek, kale & potato soup topped with shoestring fries

1. Stage

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.

2. Stage

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.

3. Stage

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.