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Leek, kale & potato soup topped with shoestring fries

Kale soup with fries in bowl with spoon

Leek, kale & potato soup topped with shoestring fries

Name: Leek, kale & potato soup topped with shoestring fries
Prep time: 15 min
Cook time: 30 min
Total time: 45 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

Sophie Godwin – Cookery writer

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Serves 4 - 6

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.3 out of 5.27 ratingsRate

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Make our healthy leek, kale and potato soup for an easy vegetarian lunch or supper. Top with shoestring fries for a bit of crunch

Freezable

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving (6)

kcal159

low
fat7g

low
saturates3g
carbs17g
sugars3g
fibre4g
protein4g
salt0.3g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, March 2019

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A star rating of 4.3 out of 5.27 ratings

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