Leek and Potato Soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 159.8
  • Total Fat: 2.5 g
  • Cholesterol: 9.2 mg
  • Sodium: 1,083.2 mg
  • Total Carbs: 20.5 g
  • Dietary Fiber: 1.9 g
  • Protein: 3.0 g

View full nutritional breakdown of Leek and Potato Soup calories by ingredient
Submitted by:

Introduction

Yummy soup Can be frozen without milk, but potatoes will not be chunky If you freeze add 3 tablespoons of milk to bowl when reheating Yummy soup Can be frozen without milk, but potatoes will not be chunky If you freeze add 3 tablespoons of milk to bowl when reheating
Number of Servings: 4

Ingredients

    2 pat (1" sq, 1/3" high) Butter, unsalted
    2 leek Leeks
    2 serving Red Potato
    3 cup (8 fl oz) Chicken Broth
    1 tsp Garlic Salt
    0.25 tsp Lea & Perrins, Worcestershire Sauce
    2 cup Gossner milk
    2 tbsp chopped Onions, raw

Directions

Clean and chop white and light green parts of leeks. Melt butter in a large pan or Dutch oven. Add onions and leeks. Fry over medium heat until soft, about 10 minutes. Peel and chop potatoes into cubes while leeks are cooking. Add all remaining ingredients to the pan except for milk. Bring to a boil and let simmer for remaining time if you want to leave the potato chunky,cook for15-17 minutes. If you wish to mash the potatoes,cook for 20 minutes. If you want the potatoes mashed, do this with a masher. Add milk just before serving.

Serving Size: Makes 4 1 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user SQUEAKYMOOMOO.

Rate This Recipe

Member Ratings For This Recipe



  • Makes a stronger flavored soup than just potatoes. - 10/19/20

    Was this review helpful?   yes  No