Jamie Oliver's 'super' leek and potato soup has one surprise ingredient

Jamie Oliver's leek and potato soup has one special ingredient (Image: Getty)

Leek and potato soup is the perfect comfort meal for the long winter months, with its healthy ingredients and delicious taste.

Whether making the soup for lunch or dinner, you'll always be left satisfied with leek and potato, along with a couple of slices of bread or toast.

In his book Super Food Family Classics celebrity chef Jamie Oliver has shared his own take on this much-loved classic, opting to add some kale in the mix.

He wrote: "I’ve taken family favourite leek and potato soup to the next level here by adding lots of lovely leafy kale, which – along with leeks – gives us vitamin B6, helping us stay awake and alert."

As well as the soup, the TV chef has added some herb, parmesan and almond toasts to dip into the soup, or to eat alongside.

Super leek and potato soup with herb, parmesan & almond toasts

Ingredients:

• 400g leeks
• Olive oil
• 400g potatoes
• 1.5 litres organic vegetable or chicken stock
• 320g kale
• 15g fresh mint
• 15g fresh flat-leaf parsley
• 40g Parmesan cheese
• 25g whole almonds
• One tablespoon white wine vinegar
• Extra virgin olive oil
• Four small slices of wholemeal bread

Method

Wash and trim the leeks, then slice and place in a large casserole pan on medium heat with one tablespoon of olive oil. Allow the leeks to sweat for ten minutes, stirring regularly.

Meanwhile, wash and finely slice the potatoes. You can peel the potatoes if that is your preference, but Jamie advises leaving the skin on as this gives added nutritional benefits.

Then add the potatoes into the pan with the leeks, followed by the stock and boil for 15 minutes.

Sort through the kale, discarding any tough stalks, and add it to the pan. Then, push down and add a lid for the final five minutes of cooking.

While that cooks pick the leaves from the mint and finely chop alongside the parsley. Grate the parmesan over the herbs, then add almonds, one tablespoon of white wine vinegar and one of olive oil and mix together, chopping further if needed.

Toast the bread, divide it, and then top it with the herby mixture.

In batches, pour the leak, kale, and potato mixture into a blender, secure the lid and blitz until super-smooth. Pour into bowl and season to taste. Serve alongside the loaded toasts.