Name: Easy Leek and Potato Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 1 small onion, chopped; 1 clove garlic, chopped; 3 cups chicken stock; 3 potatoes, peeled and diced; 3 large leeks, chopped; ½ cup chopped fresh parsley, or to taste; 1 cube vegetable bouillon; salt and freshly ground black pepper to taste

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

3 tablespoons butter
1 small onion, chopped
1 clove garlic, chopped
3 cups chicken stock
3 potatoes, peeled and diced
3 large leeks, chopped
½ cup chopped fresh parsley, or to taste

bouquet garni

1 cube vegetable bouillon
salt and freshly ground black pepper to taste

Directions

Step 1

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.

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Step 2

Remove soup from heat; discard bouquet garni. Puree soup in the pot using a hand blender.

Tips

Cook's Notes:

Tips

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!

Tips

Make this soup vegan by using olive oil instead of butter and vegetable stock instead of chicken stock.

Nutrition Facts

Per Serving:

287 calories; protein 5.9g; carbohydrates 47g; fat 9.7g; cholesterol 23.5mg; sodium 653.9mg. Full Nutrition

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Ingredients

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