Potato and Leek Soup with Soda Bread Croutons
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Ingredients
- 500 g potatoes, diced
- 3 leeks, sliced
- 1 onion, finely chopped
- 1000 ml vegetable stock
- 1 soda bread
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 287 kcal
- Protein
- 7.1 g
- Carbohydrate
- 35.7 g
- of which sugars
- 6.9 g
- Fat
- 11.5 g
- of which saturates
- 1.7 g
- Fibre
- 6.6 g
- Salt
- 2.15 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat 2 tablespoons of the olive oil in a large pot and soften the onion and leeks for 10 minutes.
- 2
Add the potatoes and vegetable stock, bring to a simmer and cook for 20 minutes until the potatoes are very tender.
- 3
Blend until smooth with a stick blender, then season with black pepper.
- 4
Cube the soda bread, toss with the remaining olive oil and toast in a dry pan for 4-5 minutes until golden and crisp.
- 5
Ladle the soup into bowls and scatter over the soda bread croutons.
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