Vegetarian Potato Leek Soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 841.4
  • Total Fat: 29.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 511.4 mg
  • Total Carbs: 136.2 g
  • Dietary Fiber: 18.5 g
  • Protein: 14.8 g

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


Number of Servings: 1

Ingredients

    3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
    2 Tbsp organic extra virgin olive oil
    2 cups water
    2 cups organic low sodium vegetable broth
    2 lbs organic klamath pearl potatoes, peeled, diced into 1/2 inch pieces
    Salt & Pepper
    Marjoram - dash
    Tabasco sauce or other red chili sauce

Directions

1 Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.

2 Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add dash of marjoram and chili sauce to taste - about 1/4 teaspoon.
Serves 4-6.

Number of Servings: 1

Recipe submitted by SparkPeople user LANKYROSE.

Rate This Recipe