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57p each est.Price per unit
£2.75/kgTake this classic soup to new levels with a dollop of cheesy cacio e pepe paste. Make in bulk so it’s on standby for when you’re too tired to cook. Chill the soup and leeks in separate containers for up to 5 days, or freeze for up to 2 months.
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Finely slice about 150g leeks into rounds. Heat 1 tbsp oil in a large saucepan over a medium-high heat and add the leeks with a pinch of salt; cook for 5 minutes until golden, slightly crisp and caramelised. Transfer to a plate lined with kitchen paper. Roughly chop the rest of the leeks. Add the remaining ½ tbsp oil to the pan, lower the heat to medium and sweat the chopped leeks and shallot for 5 minutes, until golden and softened.
Meanwhile, scrub the potatoes, then cut into 1cm chunks. Once the leeks have softened, add the potatoes, bay leaf, stock and 350ml water with a pinch of salt. Cover, bring to the boil, then simmer for 15 minutes, or until the potatoes are tender.
Remove and discard the bay leaf, then transfer the soup to a blender and whizz until smooth (or use a stick blender in the pan). Pour the soup back into the pan, return to a medium heat to heat through, then stir in the cacio e pepe paste and season, adding more water if you want a looser consistency. Pour into bowls, then spoon some of the golden leeks over each bowl and finish with freshly ground black pepper. Serve with the crusty bread.
Health hack
A potato’s skin is a source of fibre, so don’t peel those spuds! Just scrub them and pat dry them. Adults should aim to eat 30g of fibre a day and a medium (unpeeled) potato contains 3-4g. Eating plenty of fibre may reduce the risk of cardiovascular disease and type 2 diabetes, and helps to improve our digestive health
Typical values per serving when made using specific products in recipe
Energy | 2,130kJ/ 506kcals |
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Fat | 13g |
Saturated Fat | 3.9g |
Carbohydrates | 78g |
Sugars | 11g |
Fibre | 10g |
Protein | 15g |
Salt | 1.1g |
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