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Leek and potato soup

Leek and potato soup, with my twist: More leeks, less potato.

In crafting this soup, I drew inspiration from Tim Spector's latest book, "Food for Life: The New Science of Eating Well"

To make it lighter on carbs and richer in nutrition, I adjusted the ratio of potatoes to leeks. Additionally, I included crispy fried leeks for added fiber.

Here's the recipe:

Leek and Potato Soup with Crispy Fried Leeks


• 50g butter

• 500g leeks (set aside 1/2 for later, and roughly slice the rest)

• 1 medium potato, cut into 2cm cubes

• 1 litre vegetable stock

• 100ml double cream

For Crispy Fried Leeks

• 1/2 preserved leek, thinly sliced

• Oil for frying


1. In a saucepan, melt the butter and add the sliced leeks and potatoes. Cook for 2-3 minutes, tossing to coat them with the butter.

2. Add 1/2 teaspoon of fine sea salt and a generous grind of black pepper, then toss again.

3. Dampen a piece of kitchen paper with water, squeeze out excess water, and place it on top of the vegetables. Cover the pan with its lid.

4. Cook for 5 minutes over low heat.

5. Remove the lid, take off the paper towel, and add the vegetable stock. Bring it to a boil and simmer for 5 minutes.

6. Purée the mixture with a stick blender until smooth, then stir in the cream.

7. In a small sauté pan, pour enough vegetable oil to reach 3cm up the sides of the pan. Once the oil is hot, carefully add the leeks in batches. Fry for about 2 minutes, stirring frequently to prevent sticking, until they are golden brown and crispy.

8. Using a slotted spoon, transfer the crispy leeks to a plate lined with kitchen paper and sprinkle with a pinch of salt. Repeat the process with the remaining leeks.

9. Pour the soup into bowls, top with the crispy fried leeks, and drizzle with a bit of olive oil. Enjoy!

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