Simple Potato Leek Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
About 6 1-cuo servings===============1.5 lb Yukon Gold or red potatoes -- do not peel3 large leeks1 Tbsp butter1/4 tsp salt1/2 tsp black pepper1/2 tsp garlic powder6 1/2 cups water
1---Cut off green leafy part of each leek, right below where the lowest leaf splits away (forms a "V) on the main stalk. Cut off roots/hard root areas. Discard roots and leaves. Wash remaining bits thoroughly.
2--- Begin heating a 2-qt or larger pot with the Tbsp of butter on medium heat.
3--- Cut off the white section of leeks and chop those up. Take the greener portions of leeks and slice them once lengthwise. Pick up each half and remove/discard the outermost, tougher, greener half dozen layers (they naturally separate away). With each inner-half of leek, slice once more lengthwise and chop it up.
4----Add leeks to butter and stir around until coated. Reduce heat to low.
5--- Do NOT peel potatoes. Just wash and slice in half twice, lengthwise, into quarters. Slice up potatoes into thin slices (as desired, but no thicker than1/4". Stir leeks once or twice and add a little water if necessary to prevent sticking.
6--- Add potatoes and 6 cups water to leeks. Increase heat to med-hi or high, so that a steady boil can be maintained.
7---Cook about 40-45 minutes, or until the potatoes are tender. Remove from heat.
8---Pulverize poatoes with a handheld blender, a stand mixer, handheld mixer, or masher. (if using handheld mixer, start mixing at one edge and don;t start moving around until the starting area is thoroughly worked. Move slowly when you do.) Do not process or blend unless a very uniformly textured soup is desired.
9---Mix in salt, pepper, and garlic powder while soup is still quite hot. Adjust to taste. Soup will thicken as it cools. Top with or mix in chives. Cream, buttermilk, or sour cream may be added at any time, if desired. Serve hot or cold.
Number of Servings: 6
Recipe submitted by SparkPeople user WAIT4IT.
2--- Begin heating a 2-qt or larger pot with the Tbsp of butter on medium heat.
3--- Cut off the white section of leeks and chop those up. Take the greener portions of leeks and slice them once lengthwise. Pick up each half and remove/discard the outermost, tougher, greener half dozen layers (they naturally separate away). With each inner-half of leek, slice once more lengthwise and chop it up.
4----Add leeks to butter and stir around until coated. Reduce heat to low.
5--- Do NOT peel potatoes. Just wash and slice in half twice, lengthwise, into quarters. Slice up potatoes into thin slices (as desired, but no thicker than1/4". Stir leeks once or twice and add a little water if necessary to prevent sticking.
6--- Add potatoes and 6 cups water to leeks. Increase heat to med-hi or high, so that a steady boil can be maintained.
7---Cook about 40-45 minutes, or until the potatoes are tender. Remove from heat.
8---Pulverize poatoes with a handheld blender, a stand mixer, handheld mixer, or masher. (if using handheld mixer, start mixing at one edge and don;t start moving around until the starting area is thoroughly worked. Move slowly when you do.) Do not process or blend unless a very uniformly textured soup is desired.
9---Mix in salt, pepper, and garlic powder while soup is still quite hot. Adjust to taste. Soup will thicken as it cools. Top with or mix in chives. Cream, buttermilk, or sour cream may be added at any time, if desired. Serve hot or cold.
Number of Servings: 6
Recipe submitted by SparkPeople user WAIT4IT.
Nutritional Info Amount Per Serving
- Calories: 107.5
- Total Fat: 2.0 g
- Cholesterol: 5.1 mg
- Sodium: 118.4 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 2.8 g
- Protein: 3.5 g
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