Mom's Potato Leek Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
3 large potatos2 medium leeks1 tbsp Herbes De Provence ( a blend of rosemary, thyme, marjoram, and savory)1 tsp salt1/2 tsp pepper2 tbsp margarine 4 to 6 cups of water
Trim edge of top of leeks and cut off bottom of leeks and discard. Cut off top of leeks just below where the leaves come together, pull apart tops and rinse/wash all pieces. Using entire leek, chop into fairly small pieces and make sure the darker green portions are finely chopped as they can be fibrous. The bottom portion is easier to chop if cut into quarters first. Wash and cut up potatoes to a maximum of 1 inch square and 1/4 inch thick and cut some pieces smaller or thinner so they will add thickness to the soup as it cooks. Put leeks, potatos and all remaining ingredients in a large pot, fill with water to about an inch below the level of the ingredients and simmer, stirring occasionally, until potatoes are done. The soup will decrease in volume as it cooks. Makes approximately five 2-cup servings.
Number of Servings: 5
Recipe submitted by SparkPeople user MAK101376.
Number of Servings: 5
Recipe submitted by SparkPeople user MAK101376.
Nutritional Info Amount Per Serving
- Calories: 234.2
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 542.8 mg
- Total Carbs: 44.1 g
- Dietary Fiber: 5.7 g
- Protein: 5.1 g
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