Leek and Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 pat (1" sq, 1/3" high) Butter, unsalted 2 leek Leeks 2 serving Red Potato 3 cup (8 fl oz) Chicken Broth 1 tsp Garlic Salt 0.25 tsp Lea & Perrins, Worcestershire Sauce 2 cup Gossner milk 2 tbsp chopped Onions, raw
Clean and chop white and light green parts of leeks. Melt butter in a large pan or Dutch oven. Add onions and leeks. Fry over medium heat until soft, about 10 minutes. Peel and chop potatoes into cubes while leeks are cooking. Add all remaining ingredients to the pan except for milk. Bring to a boil and let simmer for remaining time if you want to leave the potato chunky,cook for15-17 minutes. If you wish to mash the potatoes,cook for 20 minutes. If you want the potatoes mashed, do this with a masher. Add milk just before serving.
Serving Size: Makes 4 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user SQUEAKYMOOMOO.
Serving Size: Makes 4 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user SQUEAKYMOOMOO.
Nutritional Info Amount Per Serving
- Calories: 159.8
- Total Fat: 2.5 g
- Cholesterol: 9.2 mg
- Sodium: 1,083.2 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 1.9 g
- Protein: 3.0 g