Leek and Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 tbsp salted butter3 large leeks (white and light green parts), sliced and rinsed well1 large sweet onion, chopped10 oz Yukon Gold or red-skinned potatoes, peeled and diced1 large parsnip, peeled and diced1 2/3 cup evaporated 2% milk2 cups low-sodium vegetable broth2 bay leaves1/2 tsp dried rosemary 1/4 - 1/2 tsp sea salt, to tastewhite pepper, to tastefresh chives and/or chive blossoms, to serve
Melt the butter in a large Dutch oven over medium-low heat.
Add the leeks and onion, stir to coat with the butter and cover.
Cook 10 minutes, then stir in the potatoes and parsnip and re-cover.
Cook a further 10 minutes.
Pour in the milk and broth, then add the bay leaves, rosemary, salt and pepper.
Cover and simmer 30 minutes, until the vegetables are falling apart.
Remove bay leaves.
Using an immersion blender (or working in batches in a standard blender), puree smooth.
Taste and adjust seasoning, then serve.
Serving Size: Makes 6 "lunch" servings
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Add the leeks and onion, stir to coat with the butter and cover.
Cook 10 minutes, then stir in the potatoes and parsnip and re-cover.
Cook a further 10 minutes.
Pour in the milk and broth, then add the bay leaves, rosemary, salt and pepper.
Cover and simmer 30 minutes, until the vegetables are falling apart.
Remove bay leaves.
Using an immersion blender (or working in batches in a standard blender), puree smooth.
Taste and adjust seasoning, then serve.
Serving Size: Makes 6 "lunch" servings
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 200.5
- Total Fat: 7.3 g
- Cholesterol: 25.9 mg
- Sodium: 177.4 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 3.0 g
- Protein: 6.5 g
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