Mum’s Leek and Potato Soup
Leek and potato soup is a classic dish in British cuisine and is often referred to as ‘Vichyssoise’ when served cold.
This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 8.
Mum’s Leek and Potato Soup
Ingredients
Instructions
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Wash and chop the leeks.
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Peel and dice the potatoes.
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In a large pot, melt the butter over medium heat.
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Add the leeks and cook until softened.
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Add the potatoes and vegetable stock.
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Bring to a boil, then reduce heat and simmer for 20 minutes or until the potatoes are tender.
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Using an immersion blender or a regular blender, puree the soup until smooth.
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Stir in the milk, salt, and black pepper.
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Simmer for an additional 5 minutes.
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Serve hot, garnished with chives.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 28g10%
- Sugars 5g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
