Leek and potato soup with kale recipe

5 mins to prepare and 30 mins to cook

Ingredients

  • 1tbsp olive oil

  • 1 onion, chopped

  • 2 garlic cloves, crushed

  • 500g (1lb) leeks, sliced

  • 500g (1lb) potatoes, cubed

  • 1·2 litres (2pts) hot vegetable stock

  • handful thyme leaves

  • 100g (3?oz) curly kale, sliced, then chopped into small pieces

  • 4 slices prosciutto

  • 2tbsp half-fat soured cream (optional)

  • Heat the oil in a large lidded pan. Add the onion, garlic and leeks and cook for 5 minutes until just softened. Add the potatoes and pour in the stock. Bring to the boil, reduce the heat and cover. Simmer for 15-20 minutes until the potatoes are cooked through.

    Remove the soup from the heat and stir in the thyme. Using a blender or stick blender, thoroughly process until smooth. Return the soup to the pan and stir in the chopped kale. Bring back to the boil, then simmer for a further 5 minutes. Season to taste.

    Meanwhile, heat a nonstick frying pan over a high heat. Add the slices of prosciutto and cook for a minute on each side to crisp up. Ladle the soup into mugs or bowls and drizzle in a little soured cream (if you like), then serve topped with crumbled prosciutto and some fresh crusty bread on the side.

    Source: realfood.tesco.com

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