Potato, Leek & Black Pudding Soup
My twist on the classic soup. Comfort in a bowl!
Calories 1064kcal
Ingredients
Soup
- 2 kg potatoes peeled & cut into 2cm pieces
- 200 g leeks 1 large
- 2 cloves garlic crushed
- 1-1.5L veg stock see tips
- 1 tsp salt
- 50 g butter
- 2 tbsp olive oil
- 4 sprigs thyme
- 50 ml white wine
Croutons
- 100 g bread torn
- 2 tbsp butter melted
- 1 tsp thyme
- 1 tbsp oil
- 1/2 tsp salt
- 1 pinch garlic powder
Toppings
- 200 g black pudding cut into 1” pieces and into ¼’s
- 50 g blue cheese more if you are a big fan!
Instructions
Croutons
- Combine all ingredients together and bake in oven @ 180c for 10 minutes
Soup
- In a large saucepan, sweat the leek, garlic in butter and oil on medium heat for 4 – 5 minutes
- Add the white wine and cook for a further 2 – 3 minutes
- Add the potatoes, stock, thyme and simmer for 15-20 minutes or until potatoes can be pierced easily with a knife
- Blend until smooth, taste and adjust seasoning
Toppings
- Fry the black pudding for 3 – 4 minutes until crispy
Assembly
- Place soup in bowl, top with some black pudding, croutons and crumbled blue cheese
- Enjoy!
Notes
Essential Tools
- chef knives
- chopping board
- measuring utensils
- large saucepan
- frying pan
- hand blender
- baking tray
Tips/Tricks
- if you want the soup to be thicker and to eat it as a main course then only add 1 litre of stock. If serving as a starter then thin it out by using 1.5 litre of stock
Nutrition
Calories: 1064kcal | Carbohydrates: 98g | Protein: 30g | Fat: 58g | Saturated Fat: 14g | Cholesterol: 38mg | Sodium: 4706mg | Potassium: 896mg | Fiber: 11g | Sugar: 11g | Vitamin A: 3906IU | Vitamin C: 34mg | Calcium: 409mg | Iron: 9mg