Potato Leek Soup
The recipe Potato Leek Soup can be made in about 45 minutes. One serving contains 197 calories, 5g of protein, and 3g of fat. This recipe serves 8. For $1.03 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. A mixture of pepper flakes, worcestershire sauce, leeks, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a hor d'oeuvre. It will be a hit at your Autumn event. It is brought to you by Foodista. It is a good option if you're following a gluten free diet. Taking all factors into account, this recipe earns a spoonacular score of 60%, which is pretty good. Try Potato Leek Soup, Potato Leek Soup, and Potato-Leek Soup for similar recipes.
Prep Time:
11 mins
Cook Time:
34 mins
Total Time:
45 mins
Servings:
8
Nutrition per Serving
Calories
197
Protein
5.05g
Carbs
38.17g
Fat
3.45g
Ingredients
Original recipe (8 servings) → 8 servings
- •1 carrot
- •2 stalks celery
- •3.5 cups chicken broth
- •1 Tsp rosemary
- •0.3 cup parsley
- •1 Tbsp thyme
- •1 clove garlic
- •3 leeks
- •1 dash pepper flakes
- •8 servings salt and pepper
- •2 Tbsp butter
- •1 Tbsp worcestershire sauce
- •1 onion
- •8 yukon gold potatoes
Directions
Prepare all vegetables. Leeks need extra attention when cleaning as they contain a lot of sand. To properly clean a leek remove the roots and the dark green ends, so just the white and light green part remains. Slice the leek length wise, halfway through, so all of its layers are visible. Rinse under cold water carefully pulling back layers to remove the sand. Shake off excess water and slice into thin discs.In a large pot or dutch oven, melt butter over medium high heat. Saut leeks, onions and garlic for roughly 3-5 minutes until tender. Do not brown the leeks as it will give your soup a burnt flavour.
Add potatoes, carrots, and celery. Cook for an additional 5 minutes stirring frequently.
Sprinkle with parsley, thyme, red pepper flakes, and rosemary, stir to combine.
Pour in chicken broth and season with Worcestershire sauce.Bring soup to a boil and cook for about 5 minutes. Reduce heat, cover and simmer for 25-35 minutes.
Remove from heat.Using a blender, puree soup in batches until smooth. Salt and pepper to taste.
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