Leek, kale & potato soup topped shoestring fries

  • 45 m


For a quick and nutritious vegetarian lunch or dinner, try this leek, kale, and potato soup. Add shoestring fries on top for a crunch.


  • icon
  • icon
  • icon
  • icon
  • icon
  • icon
  • icon
  • icon


Step 1

First, heat the oven to 220C/200C fan/ gas seven and line a baking tray with parchment. Then cut the whole potato into matchsticks using a julienne peeler or shave thin slices using a vegetable peeler. Then cut into matchsticks. Make sure to pat dry using kitchen paper, and toss with the oil and some seasoning. Then spread out on the tray and roast for 15-18 minutes.

Step 2

Then you will melt the butter in a large saucepan and add the leeks, chopped potatoes and a pinch of salt. Then cook gently for 10 minutes until the leeks have softened. You will then stir in the garlic and cook for 1 minute more. Then pour in the stock. Simmer until the potatoes become soft, about 10 to 12 minutes. Add the kale and cook for 2-3 minutes to wilt.

Step 3

Lastly, you must stir in the crème fraîche, then blitz it with a hand blender and season it to taste. Then you will divide the soup between bowls and top it with the shoestring fries ready to serve.

Related Meals

Cheesy Garlic Doughballs

Egg Roll Recipe

  • icon

Cheesy Garlic Breadsticks - Christmas

Honey-Roasted Carrots

Tuscan Chicken Wrap - Christmas Dish

Pomegranate and Goat Cheese Crostini

Grilled Polenta Bites

Thai Chicken Lettuce Wraps