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Kale soup with fries in bowl with spoon

Leek, kale & potato soup topped with shoestring fries

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Rating: 4 out of 5.19 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 6

Make our healthy leek, kale and potato soup for an easy vegetarian lunch or supper. Top with shoestring fries for a bit of crunch

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: per serving (6)
HighlightNutrientUnit
low inkcal159
low infat7g
saturates3g
carbs17g
sugars3g
fibre4g
protein4g
salt0.3g
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Ingredients

Method

  • STEP 1

    Heat oven to 220C/200C fan/ gas 7 and line a baking tray with parchment. Cut the whole potato into matchsticks using a julienne peeler, or shave thin slices using a vegetable peeler, then cut into matchsticks. Pat dry using kitchen paper, then toss with the oil and some seasoning. Spread out on the tray and roast for 15-18 mins. 

  • STEP 2

    Melt the butter in a large saucepan. Add the leeks, chopped potatoes and a pinch of salt, then cook gently for 10 mins until the leeks have softened. Stir in the garlic and cook for 1 min more, then pour in the stock. Simmer for 10-12 mins until the potatoes are soft, then add the kale and cook for 2-3 mins to wilt.

  • STEP 3

    Stir in the crème fraîche, then blitz with a hand blender and season to taste. Divide the soup between bowls and top with the shoestring fries.

Goes well with

Recipe from Good Food magazine, March 2019

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Overall rating

Rating: 4 out of 5.19 ratings
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