Leek and Potato Soup w/ Parmesan Crostini

by Trudy ~ Veggie num num on January 8, 2010

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leek and potato soup

The simple and delicious combination of leek and potato make a wonderfully classic soup. The flavours work so well together there is very little need for added ingredients.

Insure you use a good quality vegetable stock to get the best flavour. Although I have not done so here, the cooked potato and leek can be blended in a kitchen wizz before adding the milk to give the soup a nice smooth texture.

For a vegan version omit the crostini or use a vegan cheese and simply use olive oil instead of butter and I have often made it very successfully with soymilk.

Preparation time: 35mins
Serves 4

  • 1 tbs butter or olive oil
  • 1 tsp diced bottled or fresh red chilli
  • 8 small/medium sized desiree, pink eye or Pontiac potatoes, scrubbed well and diced
  • 2 large leeks, diced
  • 6 cups of vegetable stock
  • 375ml (13 fl oz) of low fat evaporated milk or non-dairy milk
  • 1-2 tbs chopped fresh parsley
  • lemon juice
  • salt and pepper

for the Parmesan Crostini

Melt the butter in a large pot; add the chilli and leeks, cook for 1 minutes without browning.

Add the potatoes and toss through leeks; place a lid on the pot and turn heat down to low. ‘Sweat’ the potatoes for around 3-4 minutes; tossing frequently to avoid sticking.

Add the stock and increase heat to bring to the boil.

Simmer the potatoes for around 10-15 minutes until soft. With a potato masher; mash the mixture until the potatoes are broken down and the soup takes on a good texture (alternatively you can blend the potatoes in a kitchen wizz until smooth).

Turn down the heat and slowly add the milk; continue to simmer over a low heat and stir constantly until the soup has reduced a little around 3-5 minutes.

Add the parsley and lemon juice, salt and pepper to taste.

Simmer and stir for another few minutes and check seasoning.

Prepare the crostini by topping the sliced bread with parmesan cheese and grill under a high grill for a few minutes until toasty brown, keep warm and set aside.

Ladle the soup into large warm bowls; top with extra parsley & pepper and serve with crostini.

Great as a starter to a dinner party or as a simple meal at home.

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{ 2 comments… read them below or add one }

TasteStopping February 2, 2010 at 3:43 am

Mmmmm. This is the perfect soup for the weather we’re having right now (bitter cold). I love a hearty soup like this with a crostini (actually, I use homemade croutons, but it’s the same idea!). Plus, it’s a great way to eat more veggies and experience some delicious comfort at the same time. Thanks for the inspiration.

Anyway, I found you through TasteSpotting and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my site (below), it’s a lot of fun! I hope you will consider it.


alison April 29, 2011 at 1:50 pm

What a lovely site, so glad to have found such a beautiful collection of vegetarian recipes. Can’t wait to visit again!

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