Creamy Jersey Leek and Potato Soup with Crispy Croutons

A comforting and subtly sweet leek and potato soup, perfect as a starter or light meal. The creamy texture and crispy croutons offer a delightful contrast.

Prep Time

15 minutes

Total Time

45 minutes

Calories

450 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.38/serving

Season:

☀️ Summer•❄️ Winter

Meal Type:

Dinner•Snack•Dessert•Soup•Appetiser

Cuisine:

Jersey

Cooking Style:

Roasting

Mood:

Comfort Food•Healthy

Ingredients

Servings

2largeLeeks(Well cleaned and thinly sliced, white and light green parts only)

£1.50

1poundJersey Potatoes(Peeled and diced)

£1.20

4cupsVegetable Broth(Low sodium)

£0.60

0.5cupHeavy Cream(Optional, for extra richness)

£0.75

2tablespoonsButter(Unsalted)

£0.20

2tablespoonsOlive Oil(Extra virgin)

£0.15

4slicesDay-old Bread(Cubed for croutons)

£0.40

1cloveGarlic(Minced)

£0.05

1teaspoonFresh Thyme(Chopped (or 1/2 tsp dried))

£0.30

to tasteSalt

to tasteBlack Pepper(Freshly ground)

2tablespoonsFresh Parsley(Chopped, for garnish)

£0.35

Total Cost

£5.50

£1.38 per serving

Instructions

1.
Preheat oven to 375°F (190°C). Toss bread cubes with 1 tablespoon olive oil, minced garlic, thyme, salt, and pepper. Spread on a baking sheet and bake for 8-10 minutes, or until golden brown and crispy. Set aside.
2.
In a large pot or Dutch oven, melt butter and remaining 1 tablespoon olive oil over medium heat. Add the sliced leeks and cook, stirring occasionally, until softened but not browned, about 8-10 minutes.
3.
Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
4.
Using an immersion blender, carefully blend the soup until smooth. Alternatively, let the soup cool slightly and blend in batches in a regular blender. Return to the pot.
5.
Stir in the heavy cream (if using) and season with salt and pepper to taste. Heat through gently, but do not boil.
6.
Ladle the soup into bowls and garnish with crispy croutons and fresh parsley.

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My Notes

Nutrition Information

Nutrition per serving (450g)

450 kcal / 1883 kJ

Carbs

42g

16% of RDA

Fat

28g

40% of RDA

Protein

18% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

7 g

8% of RDA

Sodium

600 mg

26% of RDA

Saturated Fat

16 g

80% of RDA

Chef's Tips

Be sure to clean the leeks thoroughly, as dirt often gets trapped between the layers. Slice them lengthwise and rinse under cold water.

For a vegan version, omit the heavy cream or substitute with unsweetened plant-based cream.

The soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.

If you don't have an immersion blender, you can carefully transfer the soup to a regular blender in batches. Be sure to vent the lid to prevent pressure buildup.

Cooking Equipment

Stove

Large Pot or Dutch Oven

Baking Sheet (for croutons)

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Roasted Cauliflower with Brown Butter and Sage

A simple yet elegant dish featuring roasted cauliflower with the rich, nutty flavor of brown butter and aromatic sage. The Jersey butter's high butterfat content makes for an exceptionally flavorful and luxurious sauce.

45 minutes

4 servings

Easy

"Pairs perfectly with this starter"

Dessert

Jersey Apple Cake with Salted Caramel Drizzle

A moist and flavorful apple cake, perfect for showcasing the bounty of Jersey's apple orchards, topped with a rich salted caramel drizzle.

60 minutes

8 servings

Easy

"The apple cake continues the theme of comforting indulgence while offering a sweet and fruity balance to the savory main course. The apples provide a light, refreshing element, and the salted caramel drizzle echoes the nutty browned butter notes, creating a harmonious connection between the meal's courses. It is also a Jersey staple dessert using local products."

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Chef's Tips

Be sure to clean the leeks thoroughly, as dirt often gets trapped between the layers. Slice them lengthwise and rinse under cold water.

For a vegan version, omit the heavy cream or substitute with unsweetened plant-based cream.

The soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.

If you don't have an immersion blender, you can carefully transfer the soup to a regular blender in batches. Be sure to vent the lid to prevent pressure buildup.

Creamy Jersey Leek and Potato Soup with Crispy Croutons

Ingredients

Instructions