Leek and Potato Soup

Leek and potato soup is a traditional dish in British cuisine and is often served during the colder months for its comforting and hearty flavors.

This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.

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Medium

Leek and Potato Soup

Cooking Method: Boiling, Simmering Cuisine: British Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Total Time 45 mins

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 400 gram Leeks
• 500 gram Potatoes
• 4 cup Vegetable broth
• 2 tablespoon Butter
• 0.5 cup Heavy cream
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. Wash and chop the leeks.
2. Peel and dice the potatoes.
3. In a large pot, melt the butter over medium heat.
4. Add the leeks and sauté for 5 minutes until softened.
5. Add the diced potatoes and vegetable broth to the pot.
6. Bring to a boil, then reduce heat and simmer for 20 minutes until the potatoes are tender.
7. Use an immersion blender to puree the soup until smooth.
8. Stir in the heavy cream and season with salt and black pepper.
9. Simmer for an additional 5 minutes.
10. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 30g10%

Sugars 5g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.