Leek and Potato Soup
User Reviews
5
Leek and Potato Soup
Description
Leek and Potato Soup begins by sautéing chopped onions, cleaned sliced leeks, and peeled diced potatoes in butter until softened but not browned. Chicken broth is added and the mixture simmers until potatoes are tender, infusing the broth with mild onion and leek flavor.
After cooking, the soup is pureed using an immersion blender or food processor to achieve a smooth or slightly textured consistency. Half-and-half or cream is stirred in, adding richness and creaminess. Seasoning with salt and pepper is adjusted to taste.
Crispy elements are prepared separately: thick-cut bacon is cooked and crumbled, and whole wheat bread is cubed and sautéed in butter to make crispy croutons seasoned with salt and pepper. These garnishes offer savory and crunchy contrasts when served over the soup.
This comforting soup can be stored in the refrigerator for up to three days or frozen for one month. Reheat gently on the stovetop or in a microwave, stirring occasionally to warm evenly. A lower-fat milk or dairy-free alternative may be used in place of half-and-half to reduce richness.
Ingredients
- 4 tablespoons butter
- 1 onion chopped, large
- 3 leek cleaned and sliced, white and lightest green parts only
- 3 baking potato peeled and cut into cubes, large
- 4 cups chicken broth
- salt to taste
- ground black pepper to taste
- ½ cup half and half or heavy cream
For the garnishes:
- 2 tablespoons chive snipped, fresh
- 4 lices Bacon
- 4 lices whole wheat bread
- 2 tablespoons butter
- salt to taste
- black pepper to taste
Instructions
- Melt the butter in a large saucepan, large pot or Dutch oven over medium heat.
- Add the onion, leeks, and potatoes. Saute, stirring gently, for 5-6 minutes or until the onion and leeks have softened but are not brown.
- Add the stock. Bring to a boil.
- Reduce the heat and simmer, uncovered, for 20-30 minutes or until the potatoes are quite tender.
- Remove the pot from the heat and use either an immersion blender or a food processor to blend the soup to your desired degree of smoothness. Stir in the half-and-half or cream. Add salt and pepper to taste.
- While the soup is cooking, prepare the croutons and bacon.
- For the bacon: cook 4 slices of thick-cut bacon. Crumble and set aside.
- To make the croutons: trim the crusts from the bread. Cut the bread into cubes. Add the butter to a skillet placed over medium-high heat. Add the bread cubes and toss in the butter. Cook until lightly browned and crispy. Season with salt and pepper to taste.
- Ladle the soup into bowls and top with snipped fresh chives, croutons, and bacon.
Notes
- You can substitute half-and-half or cream with a lower-fat or dairy-free milk to lighten the soup.
- Store cooled soup in an airtight container in the refrigerator for up to 3 days.
- To freeze, use freezer-safe containers or bags and keep for up to 1 month.
- Reheat thawed soup gently on the stovetop or in the microwave, stirring occasionally until hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 463kcal | 23% |
| Carbohydrates | 55g | 18% |
| Protein | 11g | 22% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 1175mg | 49% |
| Potassium | 988mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1818IU | 36% |
| Vitamin C | 20mg | 22% |
| Calcium | 160mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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