Leek and Potato Soup

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by: Chi Town Kitchen






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.




ingredients

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serves: 4

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)

Salt

Pepper

Nutrition Facts
Leek and Potato Soup

Servings Per Recipe: 4

Amount per Serving

Calories: 306

  • 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
VIEW DETAILED NUTRITION

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preparation

1.  If you are making a pureed soup, thinly slice the Yukon Gold potato lengthwise. If you are making a chunky soup, cut the waxy potato into l/3—inch dice.

2.  In a pot, combine the potatoes, leeks, and milk and bring to a gentle simmer. Simmer for about 25 minutes, or until the potatoes and leeks are completely soft.

3.  If you are serving a chunky soup, add the cream, bring to a simmer, and season with salt and pepper. Or, if using butter, cu the butter into pats and place a pat on each serving.

4.  If you are serving a smooth soup, puree it with a blender and then strain it into a clean pot. Add the cream, bring to a simmer, and season with salt and pepper. Or, if using butter, cut the butter into pats and place a pat on each serving.

Cooks' note:
Soup Croutons:
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.

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