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.

    Durham, England, UK
    5 people made this

    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

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. 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.
    2. 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.
    3. Serve as is for a chunky soup, or blend until smooth.
    4. Serve in warm bowls with a swirl of cream and some freshly ground black pepper.

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