Leek, Kale & Potato Soup with Shoestring Fries Recipe

Introduction

This leek, kale, and potato soup is a comforting and nutritious meal perfect for cozy days. Topped with crispy shoestring fries, it offers a delightful contrast of creamy and crunchy textures that will satisfy your cravings.

Ingredients

• 4 large potatoes (around 500g), 3 peeled and cubed, 1 left whole with skin on
• 1 tbsp cold pressed rapeseed oil
• 15g butter
• 5 leeks (around 500g), washed and sliced into half moons
• 2 garlic cloves, sliced
• 1½ l vegetable stock (we used Bouillon)
• 200g kale
• 2 tbsp half-fat crème fraîche

Instructions

1. Step 1: Heat the oven to 220C/200C fan/gas mark 7 and line a baking tray with parchment paper. Using a julienne peeler or vegetable peeler, cut the whole potato into matchsticks. Pat them dry with kitchen paper, toss with the rapeseed oil and some seasoning, then spread out evenly on the tray. Roast for 15-18 minutes until crispy.
2. Step 2: Melt the butter in a large saucepan over medium heat. Add the sliced leeks, cubed potatoes, and a pinch of salt. Cook gently for about 10 minutes until the leeks soften.
3. Step 3: Stir in the sliced garlic and cook for another minute. Pour in the vegetable stock and bring to a simmer. Cook for 10-12 minutes until the potatoes are tender.
4. Step 4: Add the kale and cook for an additional 2-3 minutes until wilted. Remove the pot from heat and stir in the crème fraîche.
5. Step 5: Use a hand blender to blitz the soup until smooth. Season with salt and pepper to taste.
6. Step 6: Divide the soup into bowls and top each with a generous handful of the crispy shoestring fries before serving.

Tips & Variations

• For a richer flavor, substitute half the rapeseed oil with olive oil or add a splash of cream instead of half-fat crème fraîche.
• If shoestring fries aren’t available, thinly sliced and fried potatoes or crispy croutons make excellent toppings.
• Add a pinch of smoked paprika for a subtle smoky note to the soup.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Keep the shoestring fries separate and add fresh toppings when serving to maintain their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other greens instead of kale?

Yes, spinach, Swiss chard, or collard greens can be used as a substitute. Add them just before the soup is done to wilt properly without overcooking.

How can I make this soup vegan?

Replace the butter with a plant-based margarine or oil and omit the crème fraîche or use a vegan alternative to keep the soup creamy and flavorful.

Leek, Kale & Potato Soup with Shoestring Fries Recipe

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★★★★★

5 from 94 reviews

• Author: Ben
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

A hearty and comforting leek, kale, and potato soup topped with crispy shoestring fries. This creamy vegetable soup combines tender potatoes, softened leeks, and fresh kale, finished with a dollop of half-fat crème fraîche and crunchy oven-roasted shoestring potato fries for texture and flavor.

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Ingredients

Scale 1x2x3x

Soup Ingredients

• 4 large potatoes (around 500g) – 3 peeled and cubed, 1 left whole with skin on
• 1 tbsp cold pressed rapeseed oil
• 15g butter
• 5 leeks (around 500g), washed and sliced into half moons
• 2 garlic cloves, sliced
• 1½ l vegetable stock (Bouillon preferred)
• 200g kale
• 2 tbsp half-fat crème fraîche

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Instructions

1. Prepare shoestring fries: Heat the oven to 220°C (200°C fan)/gas mark 7 and line a baking tray with parchment paper. Using a julienne peeler or vegetable peeler, cut the whole unpeeled potato into thin matchsticks. Pat them dry thoroughly with kitchen paper to remove excess moisture, then toss them evenly with cold pressed rapeseed oil and a pinch of seasoning. Spread the fries out on the prepared baking tray in a single layer and roast for 15-18 minutes until crisp and golden.
2. Sauté leeks and potatoes: Melt the butter in a large saucepan over medium heat. Add the sliced leeks, peeled and cubed potatoes, and a pinch of salt. Cook gently for about 10 minutes, stirring occasionally, until the leeks are softened and fragrant.
3. Add garlic and stock: Stir in the sliced garlic and cook for an additional 1 minute. Then pour in the vegetable stock and bring the mixture to a simmer. Let it simmer for 10-12 minutes until the potatoes are tender and cooked through.
4. Cook kale: Add the kale to the pot and cook for 2-3 minutes, allowing it to wilt and soften while retaining some of its texture and vibrant color.
5. Blend soup: Stir in the half-fat crème fraîche to add creaminess. Use a hand blender to blitz the soup until smooth and well combined. Taste and season with additional salt and pepper if needed.
6. Serve: Ladle the hot soup into bowls and generously top each serving with the crispy shoestring fries for a delightful contrast in texture.

Notes

• For a vegan version, substitute butter with vegan margarine and use coconut cream instead of crème fraîche.
• You can prepare the shoestring fries in advance and reheat them in a hot oven to keep them crispy.
• If you prefer a chunkier soup, blend only half the mixture and stir the rest in for texture.
• Leeks should be thoroughly washed to remove all grit, especially between the layers.
• Using a hand blender directly in the pot makes for easy cleanup and a silky soup consistency.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Baking
• Cuisine: British

Keywords: leek soup, kale soup, potato soup, shoestring fries, creamy vegetable soup, healthy soup, roasted fries, easy soup recipe