Cream of Potato and Leek
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 209.1
- Total Fat: 6.9 g
- Cholesterol: 7.8 mg
- Sodium: 719.8 mg
- Total Carbs: 35.5 g
- Dietary Fiber: 6.4 g
- Protein: 4.0 g
View full nutritional breakdown of Cream of Potato and Leek calories by ingredient
Introduction
Hearty, Healthy, Heavenly! Hearty, Healthy, Heavenly!Number of Servings: 4
Ingredients
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1 tbsp Butter, salted
1 tsp Oregano, ground
1 tsp Salt
1 tsp Thyme, fresh
0.50 cup slices Carrots, cooked
0.50 cup, diced Celery, cooked
1 tbsp chopped Fresh Chives
1 tsp Garlic
3 cup Leeks
0.50 cup, chopped Onions, raw
3 cup diced Potato, raw
1 tbsp Extra Virgin Olive Oil
2 cup Homemade Vegetable Stock (by CATCH23)
1 tsp Club House La Grille Vegetable Seasoning (by AACKATTACK)
Tips
Using locally grown herbs and vegetables from Orchard Hill Farm.
http://www.orchardhillfarm.ca/
Directions
1. In a heavy stockpot, place butter and olive oil.
2. Add mirepoix mix (carrots, celery, onion) and sauté for 3 minutes.
3. Add leeks and continue to sweat for 3 minutes, stirring occasionally.
4. Add potatoes, stock, and seasonings except for the chives.
5. Bring to a boil and then reduce to a simmer.
6. Simmer until potatoes are fork tender.
7. Puree soup until smooth.
8. Season with salt and pepper to taste.
9. Serve with fresh chives.
Serving Size: Makes 4 servings
2. Add mirepoix mix (carrots, celery, onion) and sauté for 3 minutes.
3. Add leeks and continue to sweat for 3 minutes, stirring occasionally.
4. Add potatoes, stock, and seasonings except for the chives.
5. Bring to a boil and then reduce to a simmer.
6. Simmer until potatoes are fork tender.
7. Puree soup until smooth.
8. Season with salt and pepper to taste.
9. Serve with fresh chives.
Serving Size: Makes 4 servings