food.com

Leek and Potato Soup

5.0(6)

I got this recipe from a friend, who got it from her father. It's delicious; even my fussy two-year old loves it! It calls for chicken broth and butter, so if you want a vegan version just substitute veggie broth and margarine or oil.

by Halcyon Eve·published 2006-03-30

Open original recipe

Potato

Servings

(4–6)

Total time

40 min

prep 20 min

Calories / serving

336 kcal

Ingredients (10)

serves

5 leeksleek
3 tablespoons butter or 3 tablespoons margarinemargarine
3 cups diced potatoespotato
1 quart chicken broth or 1 quart vegetable brothchicken
1 pinch cayennecayenne
1 pinch nutmegnutmeg
saltsalt
white pepperwhite-pepper
2 tablespoons butter or 2 tablespoons margarinemargarine
2 tablespoons flourflour

Instructions (10 steps)

01Trim leeks, split lengthwise, rinse to remove sand, and thinly slice.
02Melt 3 tablespoons butter in a large skillet over medium heat and sauté leeks for about 4 minutes
03Add the potatoes and the broth and bring to a boil. Boil for 2 minutes.
04Reduce heat and simmer until potatoes are tender.
05

Season to taste with cayenne, nutmeg, salt, and white pepper.

06Strain out the vegetables and puree in blender, a little at a time, adding broth if needed. Stir puree into broth.

07Melt 2 tablespoons butter in a saucepan over low heat and stir in the flour.

08Add 1 1/2 cups of the soup, a little at a time, and blend well. Cook, stirring, until the mixture thickens.

09Blend flour mixture into soup and stir until soup comes to a boil.

Nutrition (per serving)

Calories: 336 kcal
Protein: 9 g
Fat: 16 g
Saturated fat: 10 g
Carbs: 39 g
Fiber: 5 g
Sugar: 6 g
Sodium: 903 mg
Cholesterol: 38 mg

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.