Shel's Potato Leek Soup
My friend gave me this recipe and I can't wait to try it!
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
potato
american
soup
spring
creamy
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/4 tsp salt
- 1 tbsp olive oil
- 1/4 tsp ground pepper
- 2 cups leek thinly sliced (white & light green parts only, about 2 large)
- 5 cups yukon gold potato cubed and peeled (about 2 lbs)
- 5 cups vegetable broth
- 2 cups arugula thinly sliced
- Carbohydrate 27.127975625 g
- Cholesterol 0 mg
- Fat 3.67537875 g
- Fiber 3.15765627586842 g
- Protein 2.874684375 g
- Saturated Fat 0.52175625 g
- Serving Size 1 1 Serving (446g)
- Sodium 1192.51525 mg
- Sugar 23.9703193491316 g
- Trans Fat 0.170566249999999 g
- Calories 148 calories
Heat oil in a large saucepan over medium-high heat and add leeks. Saute for 5 minutes or until tender. Add potato and broth; bring to a boil. Reduce heat and simmer 25 minutes or until potato is tender. Place 3 cups potato mixture in a blender. Remove center piece of lid to allow steam to escape. Place a clean towel over the lid and blend until smooth. Return pureed mixture to pot, bring to simmer. Stir in arugula, salt & pepper, cook 2 minutes or until arugula wilts.
