Easy Leek and Potato Soup
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"Hearty, warming, and absolutely delicious! Add cornstarch to thicken the soup if it is too thin. Serve with buttered bread."
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Ingredients55 m servings 287 cals
Original recipe yields 4 servings
- Melt butter in a large saucepan over medium heat. Add onion and garlic. Cook, stirring frequently, until slightly softened, about 3 minutes. Add stock, potatoes, leeks, parsley, bouquet garni, bouillon cube, salt, and pepper. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 30 minutes.
- Remove soup from heat; discard bouquet garni. Puree soup in the pot using a hand blender.
- Cook's Notes:
- Since you are pureeing the soup, you can very roughly chop the leeks, onions, and potatoes - don't waste your time getting them to be uniform in size!
- Make this soup vegan by using olive oil instead of butter and vegetable stock instead of chicken stock.
Per Serving: 287 calories; 9.7 g fat; 47 g carbohydrates; 5.9 g protein; 23 mg cholesterol; 654 mg sodium. Full nutrition