This delicious and easy Jamie Oliver leek soup is a creamy, comforting dish that’s perfect for any time of year. Made with simple, nutritious ingredients like leeks, potatoes, and kale, it’s a quick and flexible meal. Top with crispy wholemeal toasts for a satisfying finish!
Ingredients Needed
- 400g (14oz) leeks
- Olive oil
- 400g (14oz) potatoes (skin on)
- 1.5 liters (6 cups) of organic vegetable or chicken stock
- 320g (11oz) kale
- ½ bunch (15g / 0.5oz) fresh mint
- ½ bunch (15g / 0.5oz) fresh flat-leaf parsley
- 40g (1.4oz) Parmesan cheese
- 25g (0.9oz) whole almonds
- 1 tablespoon white wine vinegar
- Extra virgin olive oil
- 4 small slices of wholemeal bread (35g / 1.2oz each)
How To Make Leek Soup
- Prepare the leeks and potatoes: Trim, wash, and slice the 400g (14oz) of leeks. Heat 1 tablespoon of olive oil in a large casserole pan over medium heat, then sweat the leeks for 10 minutes, stirring regularly. While the leeks are cooking, wash and finely slice the 400g (14oz) of potatoes, keeping the skin on for extra nutritional benefit. Stir the potatoes into the pan.
- Add the stock: Pour in 1.5 liters (6 cups) of vegetable or chicken stock and bring it to a boil. Let it cook hard for 15 minutes.
- Add the kale: Pick through the 320g (11oz) of kale, discarding any tough stalks. Add the kale to the pan for the last 5 minutes of cooking, pushing it down and covering it with a lid.
- Prepare the herby topping: While the soup is cooking, pick the leaves from the ½ bunch of fresh mint and finely chop them on a large board. Do the same with the ½ bunch of fresh flat-leaf parsley. Finely grate the 40g (1.4oz) of Parmesan and add it to the herbs. Add 25g (0.9oz) of whole almonds, 1 tablespoon of white wine vinegar, and 1 tablespoon of extra virgin olive oil. Mix the ingredients.
- Toast the bread: Toast the 4 small slices of wholemeal bread (35g / 1.2oz each) until golden and crispy.
- Blend the soup: In batches, carefully pour the contents of the pan into a blender. Secure the lid and cover with a tea towel, then blitz until the soup is super-smooth.
- Season and serve: Taste the soup and season it to perfection. Divide between bowls and serve with the herby-loaded toasts on the side. Enjoy!
Recipe Tips
- Use fresh, tender kale: Pick through the kale carefully, removing any tough stalks to ensure a smooth, pleasant texture in your soup.
- Don’t peel the potatoes: Keeping the skin on adds extra nutrients and makes the soup richer, without affecting the texture.
- Cook the leeks gently: Sweat the leeks for 10 minutes on medium heat to bring out their sweetness and avoid any bitterness in the soup.
- Blitz in batches: When blending, work in small batches to ensure the soup blends evenly and becomes perfectly smooth.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover leek soup cool to room temperature before storing it in an airtight container in the fridge. It will keep for up to 3 days.
- Freeze: To freeze, cool the soup completely and transfer it to a freezer-safe container. It can be stored in the freezer for up to 3 months. When ready to eat, thaw it in the fridge overnight before reheating.
- Reheat: Pour the soup into a saucepan over medium heat. Stir occasionally and heat for 5-7 minutes, or until fully warmed.
Nutrition Facts
Serving Size: 1 cup (248g)
- Calories: 374
- Total Fat: 16.6g
- Saturated Fat: 3.5g
- Total Carbohydrate: 37.3g
- Dietary Fiber: 6.6g
- Sugars: 5.3g
- Protein: 18.4g
Try More Jamie Oliver Recipes:
- Jamie Oliver Lentil Soup
- Jamie Oliver Fish Soup
- Jamie Oliver English Onion Soup
- Jamie Oliver Cauliflower Soup
Jamie Oliver Leek Soup
Description
This delicious and easy Jamie Oliver leek soup is a creamy, comforting dish that’s perfect for any time of year. Made with simple, nutritious ingredients like leeks, potatoes, and kale, it’s a quick and flexible meal. Top with crispy wholemeal toasts for a satisfying finish!
Ingredients
Instructions
- Prepare the leeks and potatoes: Trim, wash, and slice the 400g (14oz) of leeks. Heat 1 tablespoon of olive oil in a large casserole pan over medium heat, then sweat the leeks for 10 minutes, stirring regularly. While the leeks are cooking, wash and finely slice the 400g (14oz) of potatoes, keeping the skin on for extra nutritional benefit. Stir the potatoes into the pan.
- Add the stock: Pour in 1.5 liters (6 cups) of vegetable or chicken stock and bring it to a boil. Let it cook hard for 15 minutes.
- Add the kale: Pick through the 320g (11oz) of kale, discarding any tough stalks. Add the kale to the pan for the last 5 minutes of cooking, pushing it down and covering it with a lid.
- Prepare the herby topping: While the soup is cooking, pick the leaves from the ½ bunch of fresh mint and finely chop them on a large board. Do the same with the ½ bunch of fresh flat-leaf parsley. Finely grate the 40g (1.4oz) of Parmesan and add it to the herbs. Add 25g (0.9oz) of whole almonds, 1 tablespoon of white wine vinegar, and 1 tablespoon of extra virgin olive oil. Mix the ingredients.
- Toast the bread: Toast the 4 small slices of wholemeal bread (35g / 1.2oz each) until golden and crispy.
- Blend the soup: In batches, carefully pour the contents of the pan into a blender. Secure the lid and cover with a tea towel, then blitz until the soup is super-smooth.
- Season and serve: Taste the soup and season it to perfection. Divide between bowls and serve with the herby-loaded toasts on the side. Enjoy!
Notes
- Use fresh, tender kale: Pick through the kale carefully, removing any tough stalks to ensure a smooth, pleasant texture in your soup.
- Don’t peel the potatoes: Keeping the skin on adds extra nutrients and makes the soup richer, without affecting the texture.
- Cook the leeks gently: Sweat the leeks for 10 minutes on medium heat to bring out their sweetness and avoid any bitterness in the soup.
- Blitz in batches: When blending, work in small batches to ensure the soup blends evenly and becomes perfectly smooth.
Jamie Oliver Leek Soup