Leek, Potato & Almond Soup
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Prep: 10 mins
Cook: 25 mins
This comforting soup is a nutty twist on the classic combination of leek and potato.
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330 kcal
(per portion)
Ingredients you'll need
  • 2 leeks
  • 1 celery stick
  • 2 large potatoes
  • 1 garlic clove
  • 1 vegetable stock cube
  • A 35g sachet of flaked almonds
  • 1 bay leaf
From your kitchen
  • ½ tbsp olive oil
  • Sea salt and freshly ground pepper
  • 700ml boiling water or hot homemade stock
You'll need
  • Pan with a lid
  • Heatproof measuring jug
  • Frying pan
Step by step this way
  • 1.

    Trim the very top and bottom off the leeks. Halve them and rinse out any grit. Finely slice them. Warm a pan for 1 min, then add ½ tbsp oil and the leeks. Season with a pinch of salt and pepper. Cover. Turn the heat down to low and sweat for 10 mins till the leeks are soft. Stir now and then.

  • 2.

    While the leeks sweat, trim the ends off the celery and finely slice it. Peel the potatoes. Chop into chunks around 1½ cm wide. Peel and crush or grate the garlic.

  • 3.

    Stir the celery, potatoes and garlic into the leeks. Crumble in the stock cube and pour in 700ml boiling water (or use hot homemade stock). Add 1 bay leaf. Cover, turn the heat up and bring to the boil. Lower the heat and simmer for 15 mins till the veg are tender.

  • 4.

    Meanwhile, tip the almonds into a dry frying pan. Toast over a medium heat for 2-3 mins till golden, shaking the pan. Stir half into the soup. Fish out the bay leaf.

  • 5.

    Taste the soup. Add more salt and pepper if it needs it. For a smoother soup, blitz in a blender or with a hand-held blender. Top with the remaining almonds.

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