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Chunky Leek and Potato Soup with Cheesy Croutons

SueSue Byrom
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Serves 2-4

Serves 2-4
Serves 2-4


  • 2 oz unsalted butter
  • 4 potatoes, peeled and diced
  • 4 baby leeks, white and light green parts, roughly chopped
  • 32 oz chicken stock
  • 1/2 cup cream
  • 2 tbsp fresh Italian parsley, chopped
  • For the croutons:
  • 2 tbsp olive oil
  • knob of unsalted butter
  • 2 slices of bread, diced
  • Small handful of grated Cheshire cheese
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  • 1

    Rinse leeks in colander under cold water to rinse out any sand or dirt. Gently melt butter in a medium saucepan and sauté leeks for 5 minutes.

  • 2

    Pour in the chicken stock, bring to the boil and then reduce the heat. Add potatoes and simmer for 10-12 minutes or until potatoes are soft. Turn off heat.

  • 3

    Meanwhile, to make the croutons, heat oil and butter in a non-stick frying pan and fry the bread for 1-2 minutes on each side, or until crisp and golden. Sprinkle the cheese over and remove from the heat.

  • 4

    Roughly puree the soup in blender or with immersion blender, leaving small chunks. Stir in the cream and fresh parsley. Reheat gently if necessary. Transfer to a serving dish and sprinkle the cheesy croutons over. Serve at once.

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