Potato, Leek & Kale Soup

Name: Potato, Leek & Kale Soup
Cuisine: British
Ingredients: 3 x Large potatoes (around 500g), peeled and cubed; 1 x Tbsp olive oil; 15 g Butter; 5 x Leeks (around 500g), washed and sliced into half moons; 2 x Garlic cloves, sliced; 1 1/2 L Vegetable stock; 200 g Kale; 2 x Tbsp crème fraîche

Cooking With Peggs @cook_19798891

There is nothing better on a cold winters night, than a bowl full of hot soup and a crusty roll to dip into it. This soup will not only keep you warm and full but it's also super healthy.

Cooking With Peggs @cook_19798891

There is nothing better on a cold winters night, than a bowl full of hot soup and a crusty roll to dip into it. This soup will not only keep you warm and full but it's also super healthy.

Saved

Ingredients

3x Large potatoes (around 500g), peeled and cubed
1x Tbsp olive oil
15 gButter
5x Leeks (around 500g), washed and sliced into half moons
2x Garlic cloves, sliced
1 1/2 LVegetable stock
200 gKale
2x Tbsp crème fraîche

Saved

Steps

1

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 more minute, 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.
2

Stir in the crème fraîche, then blitz with a hand blender and season to taste.