| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons butter
- 2 large leeks, white and pale green parts only, well rinsed to remove sand grit, chopped
- 2 russet potatoes, peeled and cut into small chunks
- 1 quart low-sodium chicken stock
- 1/2 cup heavy cream
- Salt and freshly ground black pepper
- Chopped fresh chives, for garnish
- Special Equipment: an immersion blender, or blender
Instructions
- In a large saucepan over medium-high heat, melt the butter and saute the leeks until soft, about 3 to 5 minutes. Add the potatoes and stock and cook until the vegetables are cooked through and beginning to fall apart, about 15 to 20 minutes. If using an immersion blender, submerge in the soup and puree until smooth but with some small chunks remaining. *If using a blender, ladle the soup into the blender and blend until smooth but with some small chunks remaining. You may have to do this in 2 batches. Add the cream and blend to combine, then check for seasoning and add salt and pepper, to taste. Serve hot ladled into soup bowls and topped with some of the chopped chives.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 217 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 6 g |
| Cholesterol | 37 mg |
| Sodium | 707 mg |
| Serving Size | 1 of 6 servings |
| Calories | 217 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 6 g |
| Cholesterol | 37 mg |
| Sodium | 707 mg |
Reviews
Flavoursome and quick to prepare,
Liked how easy this recipe is and how delicious the result . I added more white pepper and a can of coconut milk instead of cream. Yum yum!
Horrible soup!
leeks are nice, too bad Kyo doesn’t like them. Great recipe
Fabulous! May not be low-calorie but a great bowl of soup on a winter day!
Excellent consistency and taste. I did add more potatoes than the recipe called for so the soup was a bit hardier. Easy and delicious. Would highly recommend!
So simple to prepare with a delicious result.
I received great reviews at the table its Amazing!!!
The only change I made to the recipe I used red skin potatoes instead of the russet
always buy these.
I also loved how easy it is to make, will be making this soup again and again
Its very comforting and delicious
The soup was very easy to make and tastes smooth. Spice it to your preference, not just limiting to salt and pepper if something else moves you. I used a drop of green food coloring for fun, since it didn’t come out green at all.
I really enjoyed it and it was easy to make