Cream of Leek & Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 cups sliced leeks, white and tender green parts3 cups peeled and roughly chopped baking potatoes, like russets6 cups water1 1/2 teaspoons salt1/2 cup heavy cream1/2 cup creme fraiche or sour cream1/3 cup minced chives or parsley
In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat. Cover partially, reduce heat, and simmer for 20 to 30 minutes until the vegetables are tender. Correct the seasoning, to taste, and puree with a handheld immersion blender, or in batches in a food processor.
Whisk in the cream and reheat before serving. Top each serving with a dollop of creme fraiche and sprinkling of fresh chives.
Number of Servings: 6
Recipe submitted by SparkPeople user SHANTIJOY.
Whisk in the cream and reheat before serving. Top each serving with a dollop of creme fraiche and sprinkling of fresh chives.
Number of Servings: 6
Recipe submitted by SparkPeople user SHANTIJOY.
Nutritional Info Amount Per Serving
- Calories: 180.6
- Total Fat: 10.0 g
- Cholesterol: 35.0 mg
- Sodium: 615.4 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 2.5 g
- Protein: 3.2 g
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