Leftover baked potato and leek soup
15 min
A quick way to make soup using leftover baked potatoes. To make it a little richer in taste, add double cream.
2 people made this
Ingredients
Serves: 4
- 1 tablespoons olive oil
- 1 tablespoon butter
- 2 leftover baked potatoes, skin removed
- 1 leek, washed and thinly sliced
- 750ml chicken or vegetable stock
- Sea salt, as needed
- 60ml double cream (optional)
- Freshly ground black pepper
Method
Prep:5min ›
Cook:10min ›
Ready in:15min
- Heat the butter and oil in a large saucepan. Add the sliced and cleaned leek and cook over a low heat for 5 minutes, or until slightly softened.
- Add the leftover baked potatoes, breaking them down as you stir them. Pour over the stock and bring to a gentle simmer for 10 minutes. Taste and season with salt, if required.
- Serve as is for a chunky soup, or blend until smooth.
- Serve in warm bowls with a swirl of cream and some freshly ground black pepper.
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