Potato leek soup with poached egg

By the GetYourMacros team · 31 August 2026

A velvety French-style soup topped with a soft poached egg and crunchy speck for a high-protein comfort meal.

• Time 25 min
• Course First course
• Diet Omnivore
• Cuisine French
• Allergens eggs

Ingredients (1 serving)

• 200 g Potatoes
• 150 g Leek
• 1 Egg (60 g)
• 40 g Speck
• 5 ml Extra virgin olive oil
• Vegetable stock cubes to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Clean the leek, slice the white and light green parts thinly, and peel and cube the potatoes.
2. Sauté the leek in a pot with half the olive oil over medium heat for 5 minutes until soft.
3. Add the potatoes and vegetable stock cube, cover with 400ml of water, and simmer for 15-20 minutes until potatoes are tender.
4. While the soup cooks, toast the speck in a non-stick pan over high heat until crispy, then set aside.
5. Blend the soup with an immersion blender until smooth and creamy; adjust salt and pepper to taste.
6. Poach the egg in simmering water with a splash of vinegar for 3 minutes until the white is set but the yolk is runny.
7. Pour the vellutata into a bowl, place the poached egg in the center, and garnish with the crispy speck and remaining oil.

Tips

• For an extra touch of crunch, you can replace the speck with toasted almond flakes as per the fit note.
• To keep the soup meal-prep friendly, store the blended base for 2 days and poach the egg just before serving.

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