Basic Potato Leek Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 156.4
- Total Fat: 5.9 g
- Cholesterol: 10.3 mg
- Sodium: 363.5 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 2.7 g
- Protein: 4.9 g
View full nutritional breakdown of Basic Potato Leek Soup calories by ingredient
Introduction
Simple soup, can be used as a base for other soups. Add a small amount of heavy cream to create a cream soup. Chill for vichyssoise.To prepare, saute leeks in butter and oil until they begin to soften. Add all other ingredients, bring to a boil and simmer until the leeks and potatoes are falling apart. Remove the Parmesan rind. Puree with an immersion blender. Simple soup, can be used as a base for other soups. Add a small amount of heavy cream to create a cream soup. Chill for vichyssoise.
To prepare, saute leeks in butter and oil until they begin to soften. Add all other ingredients, bring to a boil and simmer until the leeks and potatoes are falling apart. Remove the Parmesan rind. Puree with an immersion blender.
Number of Servings: 8
Ingredients
-
5 cups diced leeks white and light green parts
1 tbsp canola oil
2 tbsp unsalted butter
4 cups potatoes, peeled, 1/2 inch dice
6 cups low sodium chicken stock
1 rind from Parmesan - remove before pureeing
Directions
Makes approximately 8 1-cup servings. Add 1/8 cup heavy cream per serving for cream soup.
Number of Servings: 8
Recipe submitted by SparkPeople user PSYMONETTA.
Number of Servings: 8
Recipe submitted by SparkPeople user PSYMONETTA.