Leek & Potato Soup
Leek & Potato Soup is a gluten free and lacto ovo vegetarian soup. This recipe serves 6 and costs $1.2 per serving. One portion of this dish contains around 9g of protein, 5g of fat, and a total of 157 calories. It can be enjoyed any time, but it is especially good for Winter. 159 people were glad they tried this recipe. This recipe from Eating Well requires canolan oil, low sodium chicken broth, garlic, and leeks. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is awesome. Similar recipes are Potato Leek Soup, Potato-Leek Soup, and Potato Leek Soup.
Servings: 6
Preparation duration: 25 minutes
Cooking duration: 20 minutes
Ingredients:
1 1/2 teaspoons canola oil
1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
2 cloves garlic, minced
3 leeks, trimmed, cleaned and thinly sliced (3 cups)
1/2 cup reduced-fat sour cream
6 cups reduced-sodium chicken broth
1 1/4 pounds all-purpose potatoes, (about 3 medium), peeled and cut into small chunks
Salt & freshly ground pepper, to taste
Equipment:
sauce pan
pot
food processor
sieve
blender
bowl
potato masher
Cooking instruction summary:
Heat oil in a large heavy saucepan or stockpot over low heat. Add leeks and cook, stirring, until softened, about 10 minutes. Add garlic and thyme; cook for 2 minutes more. Pour in broth, increase heat to medium and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes.Pour the soup through a strainer set over a large bowl. Puree the leeks in a food processor or blender until smooth, adding some the broth if necessary. Return the puree and broth to the saucepan. Add potatoes and simmer, covered, until the potatoes are soft, 10 to 15 minutes. Remove from the heat and mash the potatoes thoroughly with a potato masher.Stir in sour cream, salt and pepper. Return to low heat and heat until hot, but not boiling. Serve hot or chilled.
Step by step:
1. Heat oil in a large heavy saucepan or stockpot over low heat.
2. Add leeks and cook, stirring, until softened, about 10 minutes.
3. Add garlic and thyme; cook for 2 minutes more.
4. Pour in broth, increase heat to medium and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes.
5. Pour the soup through a strainer set over a large bowl. Puree the leeks in a food processor or blender until smooth, adding some the broth if necessary. Return the puree and broth to the saucepan.
6. Add potatoes and simmer, covered, until the potatoes are soft, 10 to 15 minutes.
7. Remove from the heat and mash the potatoes thoroughly with a potato masher.Stir in sour cream, salt and pepper. Return to low heat and heat until hot, but not boiling.
8. Serve hot or chilled.
Nutrition Information:
covered percent of daily need
