Leek & apple soup with Cheddar croutons
Prep
15 mins
Cook
40 mins
Servings
6
Difficulty
Medium
This is one of my favorite weeknight suppers because it comes together in just about an hour, and you probably have most of the ingredients already in your kitchen. The magic happens when you combine sweet Jazz apples with earthy leeks, creating this beautifully balanced soup that feels both comforting and a little bit special. Leeks are wonderful for your digestion and packed with vitamins, but honestly, what really makes this dish shine is topping it with crispy Cheddar croutons that add the perfect textural contrast. It's simple, affordable, and absolutely delicious.
Ella x
Ingredients
- 1 tbspolive oil(plus extra for drizzling)
- 25 gramsunsalted butter
- 600 gramsleeks(halved, rinsed and sliced)
- 1bay leaf
- 2jazz apples(roughly chopped)
- 450 gramspotatoes((1 large or 2 medium), chopped into small chunks)
- 850 mlsvegetable stock
- 250 mlswhole milk
- 75 gramscheddar(Somerset Cheddar Vintage Strength 7, coarsely grated)
- 20 gramschives(chopped)
- 3 slice/ssourdough bread(torn into chunks)
- 1 tbspolive oil
- 100 gramscheddar(Somerset Cheddar Vintage Strength 7, coarsely grated)
Detail level
Instructions
- 1
Heat the oil and butter in a large saucepan, add the leeks and bay leaf, season and cook over a low-medium heat for 8-10 minutes, until the leeks have softened.
- 2
Add the apples, potatoes, stock and milk; bring just to the boil, then reduce the heat and simmer gently for 12-15 minutes, or until the potatoes are tender.
- 3
Meanwhile, preheat the oven to 220ºC, gas mark 7. Remove and discard the bay leaf, then whizz the soup until smooth. Add 75g grated cheese and stir until melted, then keep the soup warm while you make the croutons.
- 4
Put the torn bread on a baking tray and toss with the olive oil. Bake for 8-10 minutes, then sprinkle over 100g grated cheese and bake for a further 3-4 minutes until melted and golden. Serve the soup topped with the croutons, chives, a drizzle of oil and some freshly ground black pepper.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Coconut & raspberry crush
Have you tried making a drink that's both refreshing and genuinely good for you? This coconut and raspberry crush is my go to when I want something special without the fuss. The best part is how quick it comes together in just ten minutes of prep. Coconut water is absolutely fantastic for hydration, packed with natural electrolytes that your body actually needs. I love combining it with tart raspberries and a hint of mint for that perfect balance of sweet and zingy. It's simple, it's delicious, and honestly, it feels like you're treating yourself to something fancy.
Ultimate roast potatoes
After years of experimenting, I've finally cracked the code for roast potatoes that are impossibly crispy on the outside and fluffy within. The secret is using duck fat, which contains oleic acid, a heart healthy monounsaturated fat that's actually good for you. What I love most is how simple this really is: just potatoes, fat, flour, and salt. From prep to plate in just over an hour, you'll have restaurant quality results without any fuss. Trust me, once you try these, you'll never go back.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.