Leek and Potato Soup
This simple and satisfying soup can be put together in about the time it takes to open a can and can be made as a smooth cream soup or left chunky. Different potatoes create different effects. If you want pieces of potato with texture in the soup, use white or red waxy potatoes and dice them. If you are pureeing the soup and want a smooth texture, use Yukon Gold potatoes.
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1 large Yukon Gold potato (or white or red waxy potato, peeled)
3 leeks (cleaned and thinly sliced)
1 quart milk (water, or chicken broth)
1/2 cup heavy cream (or 4 tablespoons butter)
Servings Per Recipe: 4
Amount per Serving
- Total Fat: 14.3 g
- Saturated Fat: 8.8 g
- Trans Fat: 0 g
- Cholesterol: 54.7 mg
- Sodium: 43 mg
- Total Carbs: 35.4 g
- Dietary Fiber: 2.8 g
- Sugars: 14.7 g
- Protein: 10.6 g
Tiny croutons in a bowl of soup float on the top, look attractive, and provide a delicate, buttery crunch. They must be cooked in butter and not just toasted, or they will get soggy in the soup. For 4 servings of soup, cut 2 thin slices dense-crumb white bread into small cubes, and
Cook them gently in 2 tablespoons of butter, preferably clarified, or olive oil until golden brown and crispy.