Leek and Potato Soup (Lightened Up)

Ingredients

• 1 oz butter (30 grams)
• 2 leeks (washed and sliced (white/pale green and dark green tops separated))
• 1/3 teaspoon salt
• 2 garlic cloves (roughly chopped)
• 1.65 lbs white potatoes, peeled and cubed (750 grams)
• 1 tablespoon Vegeta stock powder (or equivalent stock cubes)
• 1/2 teaspoon black pepper (cracked)
• 1/4 teaspoon ground nutmeg
• 1 liter water (34 fl oz )
• 1 cup grated Parmesan (about 60 grams / 2 oz)
• 5.3 oz light sour cream (150 grams)
• 1 tablespoon oil (for frying leek tops)
• 5.3 oz sourdough bread, cubed (150 grams)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/3 teaspoon salt
• To serve: chopped green onions or chives

Instructions

1. 1

   Prepare leeks: Cut the white and pale green parts off the leeks and wash thoroughly under cold water, rinsing between the layers to remove any dirt. Pat dry. Wash and dry the darker green tops separately.

2. 2

   Slice the white and pale green parts for the soup. Thinly slice the dark green tops and set aside for the crispy topping.

3. 3

   Melt the butter and add sliced leeks: Melt the butter in a large pot over medium heat. Add the sliced white and pale green leeks and salt. Cook 4–5 minutes, stirring occasionally, until soft and fragrant (not browned). A lid on top will speed this up.

4. 4

   Prep garlic and potatoes: While the leeks cook, peel and dice the potatoes and chop the garlic.

5. 5

   Add potatoes and garlic to the pot, add seasoning, add water, and boil: Add the potatoes and garlic to the pot, then sprinkle in the pepper, nutmeg and Vegeta stock powder (or stock cubes). Stir, then add the water. If using stock instead, omit the Vegeta. Bring to a boil, reduce to a simmer, and cook about 15 minutes until the potatoes are completely tender.

6. 6

   Season sourdough cubes and bake: Meanwhile, toss the sourdough cubes with olive oil, salt, Italian seasoning and garlic powder. Spread on a tray and bake at 180°C/350°F until golden and crisp, tossing halfway, or air-fry at 190°C for 5–7 minutes, stirring a couple of times.

7. 7

   Fry dark green leek tops: Heat the oil in a small pan over medium-high heat and fry the reserved dark green leek tops, stirring often, until soft and golden.

8. 8

   Remove soup and stir in Parmesan and sour cream, blend: Remove the soup from the heat. Stir in the Parmesan and sour cream, then blend until just smooth and silky using a stick blender (or carefully in batches in a stand blender) — don't overblend, as it can turn gloggy. Reheat gently if needed.

9. 9

   Ladle into bowls and top with the fried leeks, croutons, and chopped green onions or chives. Extra cracked pepper or Everything Bagel seasoning is a nice finish.