Leek and Potato Soup

Leeks are wonderful vegetables to grow—-they are virtually pest-free, require little care (except the occasional but optional hilling-up), and will remain unharmed in the garden to be dug up even during the following winter.  On a bitter-cold, blustery day, there is nothing better than warm and delicious Leek and Potato soup

 

Leek and Potato Soup
Serves 8
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Prep Time
30 min
Cook Time
40 min
Prep Time
30 min
Cook Time
40 min
284 calories
32 g
52 g
16 g
6 g
10 g
341 g
326 g
3 g
0 g
5 g
Nutrition Facts
Serving Size
341g
Servings
8
Amount Per Serving
Calories 284
Calories from Fat 137
% Daily Value *
Total Fat 16g
24%
Saturated Fat 10g
48%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 52mg
17%
Sodium 326mg
14%
Total Carbohydrates 32g
11%
Dietary Fiber 3g
11%
Sugars 3g
Protein 6g
Vitamin A
23%
Vitamin C
22%
Calcium
7%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 tablespoons butter
  2. 3 cups thoroughly cleaned leeks, chopped
  3. 1 stalk celery, sliced
  4. 1 small onion, chopped
  5. Salt and pepper
  6. 3 large or 4 small potatoes
  7. 1 quart chicken broth
  8. 1 cup heavy cream (traditional) or milk
Instructions
  1. Melt butter in large pot.
  2. Add leeks, celery and onion. Heat and stir until soft. Sprinkle salt and pepper to leek mixture while stirring. (Seasonings can be adjusted to taste later.) Don't allow mixture to brown.
  3. Add potatoes and stir for a minute.
  4. Add broth and bring to a boil. Cover and reduce heat.
  5. Simmer 20-30 minutes until potatoes are quite soft. Remove from heat.
For a completely smooth soup, puree it by one of these methods
  1. 1. Pouring it by batches into a blender.
  2. 2. Pouring it all into a food processor.
  3. 3. Leaving it in the pot and using an immersion blender.
  4. 4. Leaving it in the pot and using an electric hand mixer.
For a thick but chunky soup do one of the following
  1. 1. Simply mash the potatoes right in the pot.
  2. 2. Remove only half of the mixture, puree it by one of the methods listed above, return it to the pot and stir it in.
To serve
  1. Ladle into serving bowls.
  2. Stir in heavy cream or milk.
  3. Season to taste.
Notes
  1. Before adding cream, soup can be refrigerated or frozen and reheated later.
  2. If all of the soup is be consumed immediately, the cream may be added directly to the pot.
beta
calories
284
fat
16g
protein
6g
carbs
32g
more
Nana's House and Garden http://nanashouseandgarden.com/

 

 

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