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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 210.3
  • Total Fat: 6.4 g
  • Cholesterol: 17.2 mg
  • Sodium: 1,904.9 mg
  • Total Carbs: 31.7 g
  • Dietary Fiber: 2.5 g
  • Protein: 5.1 g

View full nutritional breakdown of Potato Leek Soup calories by ingredient
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Potato Leek Soup

Submitted by: SFSU-GRAD


Number of Servings: 6

Ingredients

    1 lb leeks, cleaned adn dark green secions removed
    3 T unsalted butter
    Heavy pinch kosher salt, plus additional for seasoning
    14 oz Yukon gold potatoes, peeled and diced small
    1 quart vegetable broth
    1 C FF half and half
    1 C buttermilk
    1/2 t white pepper
    1 T snipped chives

Directions

Chop the leeks into small pieces.

In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.

Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.

Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the half and half, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.



Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user SFSU-GRAD.






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