Potato Leek Soup
This is the kind of soup that is so simple to make yet tastes like you really know your way around the kitchen. I grew up loving this classic soup as a kid, and eating it always brings me back to a happy place. The flavors of the leeks and the potatoes compliment each other so well.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/2 cup 2% milk
- 1 tbsp butter
- salt and fresh pepper
- 4 medium leeks (dark green stems removed)
- 1/2 large white onion chopped
- 2 medium russet potatoes peeled and cut into cubes
- 1 tbsp flour (use ap gluten free flour for gf)
- 4 cups fat free chicken stock (or vegetable broth for ve
- Carbohydrate 14.0000375000012 g
- Cholesterol 10.1677083376937 mg
- Fat 3.90512708497829 g
- Fiber 1.13549997210503 g
- Protein 1.69709791668391 g
- Saturated Fat 2.44872833437511 g
- Serving Size 1 1 serving (105g)
- Sodium 57.1286666783483 mg
- Sugar 12.8645375278962 g
- Trans Fat 0.288352083448487 g
- Calories 95 calories
Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.In a medium soup pot, melt butter and add flour on low flame.Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.Add chicken stock, leeks, onion, potatoes and bring to a boil.Cover and simmer on low for about 20-25 minutes, until potatoes are soft.Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste.Serve immediately.
