A British classic, this leek and potato soup features zero-waste toppings made from potato peels and leek tops. It's simple, affordable, and flavorful, perfect for soup season.
1: Dice the whites of your leek (save green tops for topping).
2: Peel your potatoes (save peels), then chop into small cubes.
3: In a saucepan melt 1tbsp butter + add 1tbsp olive oil.
4: Sauté the leeks + potatoes until softened (10 mins).
5: Mince the garlic, chop the spring onions, then add to pan.
6: Once the veg begins to catch on the pan, add the wine, allow to cook off, then add enough vegetable broth to cover.
7: Add some rosemary if you like, then simmer for another 10-15 minutes, or until the potato is cooked through.
8: For the zero-waste toppings, season the potato peels + chopped leek tops with salt, pepper, olive oil + paprika, then sauté/roast until crisp.
9: Blend the soup until smooth, season to taste, add cream + more stock if needed.
10: To serve, ladle the soup into bowls, top with the crispy potato + leeks, a swirl of cream, a pinch of paprika + fresh chives - enjoy!
