Chorizo Crumbed Leek and Potato Soup
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
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:
Blender Needed
Family Friendly
Allergens:
Milk
Wheat
Barley
Hazelnuts
Total Time35 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

100 grams

Chorizo

(Contains Milk)

1 unit(s)

Leek

3 unit(s)

Potatoes

5 grams

Parsley

1 pack(s)

Breadcrumbs

(Contains Wheat)

110 grams

Creme Fraiche

(Contains Milk)

2 unit(s)

Baguette

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

2 sachet(s)

Chicken Stock

2 unit(s)

Garlic

10 grams

Hazelnuts

(Contains Hazelnuts May be present Sesame, Cereals containing gluten, Peanut)

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Flour

to taste

Oil

sideBannerName

Nutrition Values

Energy (kJ)4581 kJ
Energy (kcal)1095 kcal
Fat40.3 g
of which saturates15.4 g
Carbohydrate152 g
of which sugars12.1 g
Dietary Fiber3.1 g
Protein34.6 g
Cholesterol0 mg
Salt7.15 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
Grater

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 the parsley, stalks and all.
  • Peel and grate the garlic (or use a garlic press).
Soften the Leek
2
  • Roughly chop the hazelnuts.
  • Place a pot over medium heat (no oil). Once hot, dry-fry the hazelnuts, stirring regularly, until toasted, 2-3 mins. Remove from the pan and set aside.
  • Return the pot to a medium-high heat with a drizzle of oil.
  • Once hot, add the leek and garlic. 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 1 tbsp flour (double for 4p) over the veg. Cook, stirring frequently, 1 min.
  • Pour 650ml water (double for 4p) into the pot along with the stock powder.
  • Bring to the boil then simmer until potatoes are fork tender, 12-15 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 the breadcrumbs along with a drizzle of oil (if required).
  • Cook, stirring, until the breadcrumbs are golden, 2-3 mins.
  • Remove the pan from the heat and mix in the parsley and hazelnuts.
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 the warm baguette on the side for dipping.
Meal right image

Explore Similar Recipes

Meal left image