Leek and Potato Soup
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Leek and Potato Soup
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This creamy leek and potato soup is like a hug in a bowl! Delicious on a cold day served with bread or my cheese scones.
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Ingredients
For the soup
- 450 g potato such as Maris Piper, 1 pound, old
- 4 leek white parts only, large
- 2 shallot
- 2 tbsp butter unsalted
- 800 ml vegetable stock 3 ½ cups
- 1/2 tsp salt
- black pepper freshly ground
- 120 ml single cream pouring cream) - optional, ½ cup
Instructions
- Peel the potatoes and cut them into cubes. Roughly chop the leeks and shallots.
- Heat the butter in a large pot. Once it starts foaming, add the chopped vegetables and stir. Season with salt and pepper. Cover the vegetables with a small pot lid that fits snuggly on top and cover the pot with it's own lid. Cook for 5-7 minutes over medium-low heat.
- Uncover and add the stock. Stir and bring to the boil. Lower the heat to a simmer and cook for about 15 minutes until the vegetables are tender.
- Purée the soup in a blender until completely smooth. If you want to add cream, then return to the pot, stir in the cream and heat through. Alternatively stir in some fat-free Greek yoghurt if you want to cut down on the calories.
Nutrition Information
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Calories
276kcal
(14%)
Carbohydrates
32g
(11%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Cholesterol
48mg
(16%)
Sodium
1132mg
(47%)
Potassium
696mg
(15%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
2388IU
(48%)
Vitamin C
25mg
(28%)
Calcium
112mg
(11%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 48mg | 16% |
| Sodium | 1132mg | 47% |
| Potassium | 696mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 2388IU | 48% |
| Vitamin C | 25mg | 28% |
| Calcium | 112mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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