Potato and Leek Soup with Pesto Croutons

Potato and Leek Soup with Pesto Croutons
Serves 4
An easy, healthy soup - perfect for lunch or as a starter!
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Ingredients
Soup
  1. 1 large leek
  2. 1 large onion
  3. 5 medium potatoes
  4. Knorr veg/chicken stock cubes
  5. 1 litre of water
Croutons
  1. 4 slices of bread
  2. 2 tbsp of pesto
  3. 1 tsp of olive oil
To make the soup
  1. Wash the leek and finely chop it with the onion.
  2. Peel 5 medium sized potatoes (I like to use white potatoes) and dice into cubes.
  3. Add the leek, onion and potatoes to a saucepan containing 1 litre of water.
  4. Crumble 1 or 2 Knorr chicken stock cubes into the pot and stir (you can use vegetable stock cubes but I just prefer using chicken).
  5. Bring to the boil and then let it simmer for 25-30 minutes until the potatoes are soft.
  6. Poor the mixture into a food processor or blender. Blend until smooth and then return to the saucepan until ready to be served.
  7. Serve in warm bowls and sprinkle with some finely chopped fresh leek (and croutons).
To make the croutons
  1. Using slightly stale bread, remove all the crusts and cut into 3 inch cubes.
  2. Mix the pesto with the olive oil in a large bowl and add in the cubes of bread.
  3. Using your hands, gently mix and toss the bread around in the mixture. Be careful not to squash the cubes.
  4. Place the cubes out on a baking tray and bake for about 10 minutes at 180℃, or until golden.
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