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Chorizo Crumbed Leek and Potato Soup
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Chorizo Crumbed Leek and Potato Soup

Chorizo Crumbed Leek and Potato Soup

with warm baguette

Leek and potato soup is a classically Irish recipe that's creamy, comforting, and wonderfully warming. This particular dish is spiced up just a bit with the addition of a herby and smoky chorizo crumb.

Tags:
Family Friendly
Eat Me First
Allergens:
Milk
Celery
Wheat
Barley
Total Time40 minutes
Cooking Time35 minutes
DifficultyEasy

Ingredients

Serving amount

100 grams

Chorizo

(Contains Milk)

1 unit(s)

Leek

3 unit(s)

Potatoes

1 sachet(s)

Hello Muscat

(Contains Celery)

5 grams

Parsley

1 pack(s)

Breadcrumbs

(Contains Wheat)

125 grams

Creme Fraiche

(Contains Milk)

2 unit(s)

Baguette

(Contains Wheat, Barley May be present Soya, Milk)

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Flour

to taste

Oil

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Nutrition Values

Energy (kJ)4471 kJ
Energy (kcal)1069 kcal
Fat38.8 g
of which saturates16.2 g
Carbohydrate149.8 g
of which sugars13.6 g
Dietary Fiber3.1 g
Protein33.7 g
Cholesterol0 mg
Salt6.52 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Immersion blender

Instructions

Prep the Veg
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Trim the root and the dark green leafy part from the leek. Thinly slice.
  • Chop the potatoes into 2cm chunks (peeling optional).
  • Roughly chop half the parsley (double for 4p), stalks and all.
Start the Soup
2
  • Place a large pot over medium-high heat with a drizzle of oil.
  • Once hot, add the leek and season with salt and pepper. Cook until softened, stirring occasionally, 4-6 mins.
  • Add the potatoes and cook for 1 min.
Simmer the Soup
3
  • Sprinkle 2 tbsp flour (double for 4p) over the veg. Cook, stirring frequently, 1 min.
  • Pour 450ml water (double for 4p) into the pot along with the muscat.
  • Bring to the boil then simmer until potatoes are fork tender, 10-12 mins.
  • Add the creme fraiche. Using a blender or food processor, puree until smooth.
  • If your soup is too thick, add water, in small increments, until you get your desired consistency. Season to taste with salt and pepper.
Make the Crumb
4
  • While the soup simmers, place a large pan over medium-high heat (without oil).
  • Once the pan is hot, add the chorizo and fry until it starts to brown, 3-4 mins.
  • Add a drizzle of oil (if required) along with the breadcrumbs.
  • Fry until the breadcrumbs are golden, 1 min more.
  • Remove the pan from the heat and mix in the parsley.
Warm the Baguettes
5
  • Meanwhile, pop the baguettes onto a baking tray.
  • Bake in the oven until warmed through, 2-3 mins.
Garnish and Serve
6
  • Dish up a hearty helping of potato and leek soup.
  • Top with the chorizo and parsley crumb.
  • Serve with a warm baguette on the side.