Potato Leek Soup

  4.0 – 1 reviews  • Potato
Level: Easy
Total: 45 min
Prep: 30 min
Cook: 15 min
Yield: 5 servings

Ingredients

  1. 5 tablespoons butter, divided
  2. 1/2 pound fresh leeks, cleaned, cut into 1-inch pieces
  3. 1 1/2 pounds peeled russet potatoes
  4. 1 onion, roughly chopped
  5. Kosher salt and freshly ground black pepper
  6. 4 1/2 pints low-sodium vegetable stock or chicken stock
  7. 3/4 cup milk
  8. 2 tablespoons freshly chopped chives
  9. 2 tablespoons freshly chopped parsley leaves

Instructions

  1. Add 3 tablespoons of the butter to a medium skillet, over medium heat, until melted. Add the leeks and cook until the leeks are broken down and softened, about 10 minutes. Remove from the heat and set aside.
  2. Melt the remaining butter in large saucepan, over medium heat. When the butter foams, add the potatoes and onions and stir to coat with the butter. Add salt and pepper, to taste, and cover with a lid. Reduce the heat and let cook for 8 minutes without browning. In a separate saucepan, bring the stock to the boil over medium heat. Add the stock to the potato mixture and simmer for 5 minutes. Let the soup cool for about 5 minutes, then add the milk. Carefully transfer the soup to a food processor and pulse until smooth. Pour the soup into serving bowls, then spoon the reserved leeks on top. Sprinkle with chives and parsley and serve.

Nutrition Facts

Serving Size 1 of 5 servings
Calories 279
Total Fat 13 g
Saturated Fat 8 g
Carbohydrates 37 g
Dietary Fiber 4 g
Sugar 6 g
Protein 6 g
Cholesterol 34 mg
Sodium 1559 mg

Reviews

Karen Hughes
One of the best recipes for Potato Leek soup. We make this often in the winter months and enjoy it every time!

 

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