Leek and Potato Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 200.5
- Total Fat: 7.3 g
- Cholesterol: 25.9 mg
- Sodium: 177.4 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 3.0 g
- Protein: 6.5 g
View full nutritional breakdown of Leek and Potato Soup calories by ingredient
Introduction
A rich, flavourful puree of buttery leeks, onions, potatoes and parsnip adapted from Home Grown Harvest. Garnished with garden fresh chives and chive blossoms, this warming, hearty meal is perfect for the first brisk day of Fall. A rich, flavourful puree of buttery leeks, onions, potatoes and parsnip adapted from Home Grown Harvest. Garnished with garden fresh chives and chive blossoms, this warming, hearty meal is perfect for the first brisk day of Fall.Number of Servings: 6
Ingredients
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3 tbsp salted butter
3 large leeks (white and light green parts), sliced and rinsed well
1 large sweet onion, chopped
10 oz Yukon Gold or red-skinned potatoes, peeled and diced
1 large parsnip, peeled and diced
1 2/3 cup evaporated 2% milk
2 cups low-sodium vegetable broth
2 bay leaves
1/2 tsp dried rosemary
1/4 - 1/2 tsp sea salt, to taste
white pepper, to taste
fresh chives and/or chive blossoms, to serve
Directions
Melt the butter in a large Dutch oven over medium-low heat.
Add the leeks and onion, stir to coat with the butter and cover.
Cook 10 minutes, then stir in the potatoes and parsnip and re-cover.
Cook a further 10 minutes.
Pour in the milk and broth, then add the bay leaves, rosemary, salt and pepper.
Cover and simmer 30 minutes, until the vegetables are falling apart.
Remove bay leaves.
Using an immersion blender (or working in batches in a standard blender), puree smooth.
Taste and adjust seasoning, then serve.
Serving Size: Makes 6 "lunch" servings
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Add the leeks and onion, stir to coat with the butter and cover.
Cook 10 minutes, then stir in the potatoes and parsnip and re-cover.
Cook a further 10 minutes.
Pour in the milk and broth, then add the bay leaves, rosemary, salt and pepper.
Cover and simmer 30 minutes, until the vegetables are falling apart.
Remove bay leaves.
Using an immersion blender (or working in batches in a standard blender), puree smooth.
Taste and adjust seasoning, then serve.
Serving Size: Makes 6 "lunch" servings
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.