Creamy Leek and Potato Soup with Polenta and Walnut Croutons


Creamy Leek and Potato Soup with Polenta and Walnut Croutons

  • Prep Time 15m
  • Cook Time 1h 45m
  • Servings 4


  •  60 g dried polenta
  •  2 Tbsp walnuts, chopped
  •  1 1/2 tsp dill
  •  1 Tbsp olive oil
  •  1 onion, chopped
  •  2 cloves garlic, chopped
  •  3 leeks, chopped
  •  2 carrots, chopped
  •  2–3 potatoes (approx. 250 g), chopped
  •  1/2 tsp cumin
  •  1 litre + 100 ml water
  •  1 1/2 Tbsp bouillon powder
  •  75 g cashews, soaked for 4 hours or overnight
  •  1 Tbsp lemon juice


  • Cook the polenta according to the packet instructions. When almost ready, stir in the walnuts and 1 teaspoonful of dill.
  • Spread the mixture onto a parchment-lined baking tray in an even layer about 1/2 centimetre thick and set aside to cool.
  • Heat the olive oil in a large saucepan and add the onion. Cook over medium heat until soft.
  • Add the garlic, leeks, carrots, and potatoes to the pan and simmer, half-covered, for 5 to 10 minutes.
  • Meanwhile, bring 1 litre of water to a boil.
  • Add the cumin and remaining dill to the vegetables. Stir for a few minutes, then add the boiling water and the bouillon powder. Simmer until the potatoes are soft, about 30 minutes.
  • To prepare the cashew cream, drain and rinse the cashews. Blend with 100 millilitres of water and the lemon juice until completely smooth. Set aside.
  • Chop the polenta into crouton-sized chunks. Cook under the grill over high heat for 10 to 15 minutes, turning occasionally, until uniformly crisp.
  • Add half the cashew cream to the potato soup and blend until smooth.
  • Serve in warm bowls, topped with the remaining cashew cream and polenta croutons.

Recipe Adapted From Wrapped in Newspaper