Leek soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 216.8
- Total Fat: 16.0 g
- Cholesterol: 51.0 mg
- Sodium: 801.6 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 2.2 g
- Protein: 2.8 g
View full nutritional breakdown of Leek soup calories by ingredient
Introduction
Variation on Alton Brown's leek soup Variation on Alton Brown's leek soupNumber of Servings: 8
Ingredients
-
2 tbsp Butter, unsalted
1 tsp Salt
1 tbsp Olive Oil
4 cup (8 fl oz) Chicken Broth
450 Leeks
400 Potato, raw
1 cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
Directions
Clean up the leeks thoroughly (slice length wise, then halve, soak in water).
Chop the leeks in 1/4 inch pieces. You can give them a second soak.
Melt the butter with the oil in a large sauce pan over medium heat.
Reduce the heat to medium low and add the leeks. Season with the salt.
Let the leeks sweat for 20 minutes.
In the meantime, peel and dice the potatoes.
Once the sweat is done, add the potatoes and the broth to the pot.
Increase the heat to medium and bring to a boil, then decrease the heat to low and let simmer for about 45 minutes.
Check the potatoes are done, then blend the soup.
Add the cream to the soup slowly to avoid curdling.
Serve hot or cool down and sever chilled.
Serving Size: 8 cups
Chop the leeks in 1/4 inch pieces. You can give them a second soak.
Melt the butter with the oil in a large sauce pan over medium heat.
Reduce the heat to medium low and add the leeks. Season with the salt.
Let the leeks sweat for 20 minutes.
In the meantime, peel and dice the potatoes.
Once the sweat is done, add the potatoes and the broth to the pot.
Increase the heat to medium and bring to a boil, then decrease the heat to low and let simmer for about 45 minutes.
Check the potatoes are done, then blend the soup.
Add the cream to the soup slowly to avoid curdling.
Serve hot or cool down and sever chilled.
Serving Size: 8 cups