Easy Leek and Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
-1.5 lb Potatoes (thin skinned, such as Yukon Gold, Russian Banana or red potatoes)-1.5 lb Leeks (about 3 large)-5 cups stock, or hot water with bullion-1/2 to 1 onion, as desired-1/4 cup milk-1-2 tbs olive oil-Salt and pepper to taste.
1. Chop onion and leeks, then sautee with olive oil over low heat in soup pot. Sautee ten minutes or until soft, stirring often to prevent browning.
2. While leeks and onions cook, chop potatoes (with skins!) into equal pieces, 1/2 inch or 1 inch cubes. When leeks are soft, add potatoes and stock to pot. Salt and pepper. Let simmer until potatoes are soft, or about 20 minutes.
3. When potatoes are soft, remove from heat. Leave chunky, mash, or puree, depending on preference; I use a hand blender for a creamy soup. Add milk, then taste. Add more salt, pepper or milk if disired.
4. Serve hot, or freeze for another time.
Makes roughly 5 2-cup servings.
Number of Servings: 5
Recipe submitted by SparkPeople user SIPHOS.
2. While leeks and onions cook, chop potatoes (with skins!) into equal pieces, 1/2 inch or 1 inch cubes. When leeks are soft, add potatoes and stock to pot. Salt and pepper. Let simmer until potatoes are soft, or about 20 minutes.
3. When potatoes are soft, remove from heat. Leave chunky, mash, or puree, depending on preference; I use a hand blender for a creamy soup. Add milk, then taste. Add more salt, pepper or milk if disired.
4. Serve hot, or freeze for another time.
Makes roughly 5 2-cup servings.
Number of Servings: 5
Recipe submitted by SparkPeople user SIPHOS.
Nutritional Info Amount Per Serving
- Calories: 267.8
- Total Fat: 5.0 g
- Cholesterol: 1.0 mg
- Sodium: 508.4 mg
- Total Carbs: 49.0 g
- Dietary Fiber: 4.8 g
- Protein: 10.3 g
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