Leek and Potato Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 175.2
- Total Fat: 5.1 g
- Cholesterol: 0.5 mg
- Sodium: 69.8 mg
- Total Carbs: 30.1 g
- Dietary Fiber: 4.4 g
- Protein: 3.8 g
View full nutritional breakdown of Leek and Potato Soup calories by ingredient
Number of Servings: 6
Ingredients
-
2 carrots
2 sticks of celery
2 medium onions
400g leeks
2 cloves of garlic
400g potatoes
vegetable oil
2 chicken stock (or vegetable)
1.8 litres of water
Directions
Serves 6 so will need a big pan!
Chop all of the vegetables (excluding the potatoes). Place the vegetable oil in a pan and heat the vegetables in a large pan for 10 mins or until the onions and leeks are golden and the carrots soft. Peel and chop 400g of potatoes into 1cm cubes. Pour 1.8 litres of boiling water over 2 cubes of chicken stock, stir until dissolved then add to the vegetables. Add the potatoes. Bring the soup to the boil, stir and simmer for 10mins.
Either serve as it is, add salt and pepper to tast or liquidize into a nice smooth soup.
Number of Servings: 6
Recipe submitted by SparkPeople user CAZ_RTID.
Chop all of the vegetables (excluding the potatoes). Place the vegetable oil in a pan and heat the vegetables in a large pan for 10 mins or until the onions and leeks are golden and the carrots soft. Peel and chop 400g of potatoes into 1cm cubes. Pour 1.8 litres of boiling water over 2 cubes of chicken stock, stir until dissolved then add to the vegetables. Add the potatoes. Bring the soup to the boil, stir and simmer for 10mins.
Either serve as it is, add salt and pepper to tast or liquidize into a nice smooth soup.
Number of Servings: 6
Recipe submitted by SparkPeople user CAZ_RTID.