Leek and Potato Soup with Herb Pesto Crostini

I inadvertently started a series of soup recipes this winter. I hope you’ve been enjoying them. But if you are so over them you’ll be glad to know this will the last one for now. The weather is finally warming up and signs of Spring are in the air and in my garden.

Leek and potato soup must be one of the easiest and most satisfying soups to make. It’s hearty and warming for winter and can be easily adapted for the warmer weather. It uses few ingredients and can be made quite quickly.

I found a great way to ramp it up with the addition of a rustic herb pesto crostini, inspired by Jamie Oliver, served alongside. It’s the perfect way to turn this classic dish into a contemporary oevre d’ art (that’s just posh for ‘work of art’).

Leek and Potato Soup


2 Tbsp butter
2 Tbsp olive oil
4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
1 onion chopped
3 cloves garlic, peeled and smashed
1 kg potatoes, peeled and roughly chopped into 1/2-inch pieces
7 cups chicken or vegetable broth/stock
1 tsp salt
1/2 tsp ground black pepper
1 pinch of nutmeg
1 cup cream


Heat butter and olive oil on medium heat in a large pot. Add onion, leeks and garlic and sweat till they are soft and translucent. Add potatoes and stock and cook till the potatoes are soft and breaking apart.

Remove from heat and use a stick blender and to puree the mixture till it is smooth. Return to heat on low. Add cream and seasonings. Adjust to taste. You can add some milk if you feel it’s too thick.

Herb Pesto

1/2 bunch of parsley
a big handful of mint
1/2 cup grated cheddar cheese
a handful of blanched almonds
1 Tbsp white vinegar
1 Tbsp olive oil

Place all this on a chopping board and chop together very finely. Don’t use a blender as you don’t want too fine paste.

Spread the pesto on crusty ciabatta and serve dipped into the bowl of soup. You can sprinkle some of the pesto on the soup for extra texture or garnish.


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