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Super Easy Potatoes and Leek Soup

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Ingredients

Adjust Servings:
1 Leek 1 massive leek
5-6 Potatoes
1 Quart chicken stock Or Vegetable stock for a vegetarian soup
1 Bay leaves
5-6 Sprigs Thyme
4 Tbsp Butter
4 Cloves Garlic
1.5 Tbsp Salt
1 Tsp Black Pepper
Heavy Cream For garnishing

Nutritional information

124
Calories
4.2g
Total Fat
7mg
Cholesterol
742mg
Sodium
22g
Carbohydrates

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Super Easy Potatoes and Leek Soup

Features:
  • 30 minutes or less
  • Vegeterian
Cuisine:
  • Serves 6
  • Easy

Ingredients

Directions

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One More Recipe For This Underrated Veggie!

It started to get cold over here so we thought we should make something with leeks. I’m not sure why but winter calls for recipes with leek and since we already had some potatoes and chicken stock we decided to make a soup!

If you’re efficient in the kitchen (And you should always try to be) you will definitely have it served in half an hour. That’s really impressive for a soup made from scratch.

I make it as a dinner or as one of the sides. My wife prefers it for lunch though.

Notes:

  • If you want to limit your calories you can change the butter for olive oil and not add the cream. Though I give it as an option I think that cream adds so much flavour and really connects all the ingredients of the soup. Enjoy!
  • You can easily swap the chicken stock for a vegetable one. This will also change the flavour but it will still be very tasty.
  • I often make my own chicken stock. If you don’t have time or lacking the valuable “fridge space” to store it after then I recommend buying a good unsalted chicken stock. Try to find a product with as less ingredients as possible.
  • If you want to make the soup even smoother then pass it through a dense colander after blending it.
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Steps

1
Done
5-10 Minutes

vegetable preparation

Cut off end of leek. Split the stalk lengthwise. Rinse and remove dirt. Cut the white part to small pieces.
Peel and dice potatoes into 1/2 inch cubes.
Chop garlic.

2
Done
20 Minutes

Melt butter in large stockpot. Add garlic and leek and let it sweat for 5 minutes on medium heat.
Add potatoes and season with salt and pepper. Stir
Add chicken stock, bay leaf & thyme and bring to a boil. Reduce heat to simmer.
Continue cooking till potatoes are soft.

3
Done
3 Minutes

Blending the Soup

Remove from heat and remove bay leaf and thyme sprigs (it's ok if the thyme leaves are still in the soup).
Blend soup in a hand blender.
serve immediately with heavy cream or grated parmesan.

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Roy Kimhi

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