Easy Leek and Potato Soup
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 267.8
- Total Fat: 5.0 g
- Cholesterol: 1.0 mg
- Sodium: 508.4 mg
- Total Carbs: 49.0 g
- Dietary Fiber: 4.8 g
- Protein: 10.3 g
View full nutritional breakdown of Easy Leek and Potato Soup calories by ingredient
Introduction
A delicious, fast and easy soup, full of vitamins from the leeks and potato skins. The batch size is huge- a good family dinner with leftovers or, in my case, several busy days' worth of dinner. Easily downsized- just make sure your amount of potatoes and leeks are about equal, and use enough stock to cover them and add milk to taste.Note: if vegan is desired, just skip the milk. The soup can be very creamy, especially if slightly less stock is used. A delicious, fast and easy soup, full of vitamins from the leeks and potato skins. The batch size is huge- a good family dinner with leftovers or, in my case, several busy days' worth of dinner. Easily downsized- just make sure your amount of potatoes and leeks are about equal, and use enough stock to cover them and add milk to taste.
Note: if vegan is desired, just skip the milk. The soup can be very creamy, especially if slightly less stock is used.
Number of Servings: 5
Ingredients
-
-1.5 lb Potatoes (thin skinned, such as Yukon Gold, Russian Banana or red potatoes)
-1.5 lb Leeks (about 3 large)
-5 cups stock, or hot water with bullion
-1/2 to 1 onion, as desired
-1/4 cup milk
-1-2 tbs olive oil
-Salt and pepper to taste.
Directions
1. Chop onion and leeks, then sautee with olive oil over low heat in soup pot. Sautee ten minutes or until soft, stirring often to prevent browning.
2. While leeks and onions cook, chop potatoes (with skins!) into equal pieces, 1/2 inch or 1 inch cubes. When leeks are soft, add potatoes and stock to pot. Salt and pepper. Let simmer until potatoes are soft, or about 20 minutes.
3. When potatoes are soft, remove from heat. Leave chunky, mash, or puree, depending on preference; I use a hand blender for a creamy soup. Add milk, then taste. Add more salt, pepper or milk if disired.
4. Serve hot, or freeze for another time.
Makes roughly 5 2-cup servings.
Number of Servings: 5
Recipe submitted by SparkPeople user SIPHOS.
2. While leeks and onions cook, chop potatoes (with skins!) into equal pieces, 1/2 inch or 1 inch cubes. When leeks are soft, add potatoes and stock to pot. Salt and pepper. Let simmer until potatoes are soft, or about 20 minutes.
3. When potatoes are soft, remove from heat. Leave chunky, mash, or puree, depending on preference; I use a hand blender for a creamy soup. Add milk, then taste. Add more salt, pepper or milk if disired.
4. Serve hot, or freeze for another time.
Makes roughly 5 2-cup servings.
Number of Servings: 5
Recipe submitted by SparkPeople user SIPHOS.