Leek and Potato Soup

Very easy and simple but yet very luscious and incredible recipe for leek and potato soup, perfect for cold weather or even it can be served cold in the summer. Serve it with a drizzle of heavy cream and croutons on top.

By dave yonathan

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Recipe Summary

cook:
40 mins
total:
55 mins
prep:
15 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Melt butter in a pot over medium heat. Add leeks and cook and stir until tender, about 5 minutes. Stir in celery and cook for 5 minutes more. Add garlic; cook and stir for 2 minutes. Stir in potatoes and vegetable broth; reduce heat and let simmer until potatoes are tender, about 25 minutes.

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  • Blend using an immersion blender or in a regular blender in batches. Stir in heavy cream and salt.

Nutrition Facts

Per Serving:
224 calories; protein 2.6g; carbohydrates 20g; fat 15.6g; cholesterol 52.2mg; sodium 1332.1mg. Full Nutrition
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