How To Make Potato Leek Soup Recipe
Leeks have a fragrant smell and a slightly minty taste. This makes it a good soup ingredient. Add in some potatoes, cream, and stock for a milky flavor.
Serves:
Ingredients
- 3largeleeks
- 1stickbutter
- 2lbsrusset potatoes
- 6cupschicken stock
- 1cupheavy cream
- ½tspthyme
- Salt and pepperto taste
Instructions
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Cut off the green parts of the leeks and discard. Cut the leeks lengthwise and wash well to remove any dirt or grit.
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Thinly slice the whites of the leeks, this will produce about 5 to 6 cups.
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Place leeks and butter in a large pot. Cook over medium heat until leeks are tender for about 5 to 7 minutes.
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Cut potatoes into large chunks and add to pot with stock and salt and pepper to taste. Simmer covered for 45 minutes or until potatoes are tender.
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Using a hand blender, blend soup until smooth. Return to pot, add cream, and simmer 2 to 3 minutes. Season with salt and pepper to taste.
Nutrition
- Calories: 598.72kcal
- Fat: 20.23g
- Saturated Fat: 11.91g
- Trans Fat: 0.37g
- Monounsaturated Fat: 5.78g
- Polyunsaturated Fat: 1.25g
- Carbohydrates: 93.73g
- Fiber: 7.01g
- Sugar: 7.07g
- Protein: 14.63g
- Cholesterol: 61.22mg
- Sodium: 1553.67mg
- Calcium: 110.98mg
- Potassium: 2150.39mg
- Iron: 5.13mg
- Vitamin A: 204.89µg
- Vitamin C: 30.35mg
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