Potato Leek Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
* 3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop. * 2 Tbsp butter * 2 cups water * 2 cups chicken broth (or vegetable broth for vegetarian option)* * 2 lbs potatoes, peeled, diced into 1/2 inch pieces * Marjoram - dash * 1/4 cup chopped fresh parsley * 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme * Tabasco sauce or other red chili sauce * Salt & PepperNote: Is gluten free if you use gluten free broth/boullion.
1 Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.
2 Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.
Number of Servings: 5
Recipe submitted by SparkPeople user SAIHENJIN.
2 Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.
Number of Servings: 5
Recipe submitted by SparkPeople user SAIHENJIN.
Nutritional Info Amount Per Serving
- Calories: 209.0
- Total Fat: 5.3 g
- Cholesterol: 14.2 mg
- Sodium: 490.8 mg
- Total Carbs: 37.0 g
- Dietary Fiber: 4.2 g
- Protein: 4.8 g
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