Leek, kale & potato soup topped with shoestring fries - Good Food Middle East
Make our healthy leek, kale and potato soup for an easy vegetarian lunch or supper. Top with shoestring fries for a bit of crunch
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Ingredients
- 4 large potatoes (around 500g), 3 peeled and cubed, 1 left whole with skin on
- 1 tbsp cold pressed rapeseed oil
- 15g butter
- 5 leeks (around 500g), washed and sliced into half moons
- 2 garlic cloves, sliced
- 1½ l vegetable stock (we used Bouillon)
- 200g kale
- 2 tbsp half-fat crème fraîche
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