Potato Leek Soup
This healthy potato leek soup is both simple and inexpensive to a make, and its rich and creamy texture makes it a comforting dish on a cold day.
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Prep Time: 10 minutes -
Cook Time: 40 minutes
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Total Time: 50 minutes
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Yield: 6 servings -
Category: Soups & Stews -
Cuisine: Vegetarian, Gluten-Free
- Diet: Vegetarian
Category:
Cuisine:Ingredients
- 3 tablespoons butter
- 4 leeks, chopped and washed, white and light green parts only
- 2 lbs Yukon gold potatoes, peeled and chopped
- 6 cups chicken or vegetable broth
- 1 bay leaf
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large pot on medium heat, melt the butter.
- Add washed and chopped leeks (you can find instructions here) and cook for 10-15 minutes, stirring frequently, until leeks are tender and wilted. Add the salt and pepper and stir to coat the leeks.
- Add the potatoes, broth and bay leaf, and stir to combine.
- Bring the mixture to a boil, reduce the heat, and then allow to cook for 25 to 30 minutes until potatoes are tender and can easily be pierced with a fork.
- Once the potatoes are cooked, using an immersion blender or in batches using a bar blender, purée until the soup until smooth.
- Add cream, stir to combine, and season with additional salt and pepper to taste.
- Serve immediately, store in the fridge for up to 5 days, or in the freezer for up to 3 month
Nutrition
- Serving Size: 1 serving
- Calories: 310 calories
- Sugar: 5 grams
- Fat: 15 grams
- Carbohydrates: 34 grams
- Fiber: 4 grams
- Protein: 9 grams
Find it online: https://kaynutrition.com/potato-leek-soup/