Creamy Potato Leek Soup (without the cream!)
Try this Creamy Potato Leek Soup (without the cream!) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- salt and pepper to taste
- 3 tablespoons butter
- 6 cups vegetable broth
- 2 leeks, cleaned and chopped white and green parts
- 2 minced garlic cloves (i used my garlic press)
- appx 1 1/2 pounds russet potatoes peeled and quartered
- 1/3 up chopped fresh parsley
- Carbohydrate 18.073537500011 g
- Cholesterol 91.509375039243 mg
- Fat 34.5224437648046 g
- Fiber 0 g
- Protein 0.361781250155147 g
- Saturated Fat 21.863505009376 g
- Serving Size 1 1 recipe (1453g)
- Sodium 3618.2405730218 mg
- Sugar 18.073537500011 g
- Trans Fat 2.41669875103637 g
- Calories 376 calories
Melt the butter over medium-low heat in a large pot. Add leeks, cook while stirring until tender, 3-5 minutes. Add garlic and cook for 30 seconds. Add vegetable broth and potatoes. Cover and simmer over medium-low heat until potatoes are tender, ~30 minutes.Blend soup in batches in a blender until smooth. Return to pot and add salt and pepper to taste. Garnish with chopped fresh parsley. Makes 4-6 servings.
