Leek, Potato & California Walnut Soup

Course dinner, lunch, Main Course, Soup
Keyword leek soup, Leeks, potato soup, soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5
Calories 341kcal


  • 1 tbsp oil plus 1 tsp
  • 3 leeks sliced
  • 500 g potatoes diced
  • 1 litre vegetable stock
  • 1 tsp dried mixed herbs
  • 125 g California Walnuts
  • 15 g Parmigiano Reggiano finely grated


  • Preheat the oven to 200oC, gas mark 6. Line a small baking tray with baking parchment.
  • Heat 1 tbsp oil in a large frying pan and fry the leeks and potatoes for 5 minutes, stirring occasionally. Add the stock and herbs and bring to the boil, cover and simmer for 10 minutes until potatoes are tender.
  • Meanwhile, place half the walnuts on the prepared tray and toss in 1 tsp oil, sprinkle over the Parmesan and bake for 5 minutes, allow to cool on the tray.
  • Puree the soup with a stick blender so that the texture is still quite chunky. Chop the remaining walnuts and add to the soup, season to taste.
  • Serve the soup with broken up pieces of the Parmesan walnuts on top.


Serving: 226g | Calories: 341kcal | Carbohydrates: 22g | Protein: 9.1g | Fat: 23g | Saturated Fat: 3.5g | Fibre: 5.6g | Sugar: 3.8g


Cooks tip
Try adding some pan fried diced pancetta or chopped bacon.
Back to Recipe Search