Leek Potato Soup Recipe
User Reviews
5
6 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
35 mins
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Total Time
55 mins
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Servings
8 servings
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Calories
229 kcal
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Course
Main Course, Soup
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Cuisine
American
Leek Potato Soup Recipe
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This cozy vegetarian dish is brimming with sautéed leeks and tender potatoes in a rich, creamy soup base. It's easy to make in under an hour, and can even be made vegan with a couple of simple swaps!
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Ingredients
- 6 cups potato or other thin-skinned potatoes, about 2 lbs, golden, sliced
- 4 cups leek about 3 large leeks, chopped
- 3-5 cloves garlic minced
- 4 tablespoons butter or plant-based butter for vegan
- 8 cups vegetable broth
- 1 tablespoon Italian seasoning
- heavy cream or cashew cream for vegan, ¼ cup, optional
- salt
- black pepper
Instructions
- Prep the Leeks: Cut the dark green tops off the leeks. Then cut the root end off the stocks as well. Quarter the stocks, lengthwise, and cut into ½-inch slices. Place the chopped leeks in a bowl and rinse thoroughly with cold water to remove any sand and debris. (You can save the green tops for making stock, but do not use them in this recipe.)Move the leeks to a colander to drain while you mince the garlic.
- Set a large 6-8 quart soup pot over medium heat. Add the butter, chopped leeks, and garlic to the pot. Stir and allow the aromatics to sauté and soften for 5-10 minutes.
- Meanwhile, quarter the potatoes, lengthwise. Then slice into thin slices. Once the leeks are very soft and fragrant, add the sliced potatoes to the pot. Pour in the broth, then stir in the Italian herb seasoning.
- Cover the pot and simmer for 20 minutes, stirring on occasion. Then uncover the pot and continue to simmer for another 10 minutes until the potatoes are very soft, and disintegrating into the soup base.
- Taste, then salt and pepper as desired. For extra creamy soup, stir in ¼ cup of heavy cream or cashew cream.
Notes
- Leftover potato leek soup will keep well for up to 4 days. Let it cool completely before transferring the soup to an airtight container and storing in the fridge.
Nutrition Information
Show Details
Serving
1bowl
Calories
229kcal
(11%)
Carbohydrates
41g
(14%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.2g
(10%)
Cholesterol
15mg
(5%)
Sodium
1005mg
(42%)
Potassium
841mg
(18%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
1432IU
(29%)
Vitamin C
41mg
(46%)
Calcium
61mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 229kcal | 11% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 1005mg | 42% |
| Potassium | 841mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 1432IU | 29% |
| Vitamin C | 41mg | 46% |
| Calcium | 61mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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