Cream of Potato and Leek
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp Butter, salted 1 tsp Oregano, ground 1 tsp Salt 1 tsp Thyme, fresh 0.50 cup slices Carrots, cooked 0.50 cup, diced Celery, cooked 1 tbsp chopped Fresh Chives 1 tsp Garlic 3 cup Leeks 0.50 cup, chopped Onions, raw 3 cup diced Potato, raw 1 tbsp Extra Virgin Olive Oil 2 cup Homemade Vegetable Stock (by CATCH23) 1 tsp Club House La Grille Vegetable Seasoning (by AACKATTACK)
1. In a heavy stockpot, place butter and olive oil.
2. Add mirepoix mix (carrots, celery, onion) and sauté for 3 minutes.
3. Add leeks and continue to sweat for 3 minutes, stirring occasionally.
4. Add potatoes, stock, and seasonings except for the chives.
5. Bring to a boil and then reduce to a simmer.
6. Simmer until potatoes are fork tender.
7. Puree soup until smooth.
8. Season with salt and pepper to taste.
9. Serve with fresh chives.
Serving Size: Makes 4 servings
2. Add mirepoix mix (carrots, celery, onion) and sauté for 3 minutes.
3. Add leeks and continue to sweat for 3 minutes, stirring occasionally.
4. Add potatoes, stock, and seasonings except for the chives.
5. Bring to a boil and then reduce to a simmer.
6. Simmer until potatoes are fork tender.
7. Puree soup until smooth.
8. Season with salt and pepper to taste.
9. Serve with fresh chives.
Serving Size: Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 209.1
- Total Fat: 6.9 g
- Cholesterol: 7.8 mg
- Sodium: 719.8 mg
- Total Carbs: 35.5 g
- Dietary Fiber: 6.4 g
- Protein: 4.0 g
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