| Potato and Leek Soup |
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| Servings | Prep Time |
| 6 serves | 15 minutes |
| Cook Time | Passive Time |
| 55 minutes | 10 minutes |
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Ingredients
Servings: serves Units:
40 grams butter 2 large leeks pale section only, halved, washed, dried, thinly sliced 2 cloves garlic crushed 1 kg potatoes peeled, coarsly chopped 4 cups chicken stock or vegetable 3 cups water 100 ml cream more or less to taste 20 grams fresh chives finely chopped, to serve
Instructions
- Heat butter in a large saucepan over medium heat.
- Add leek and garlic and toss to coat. Reduce heat to medium-low and cook, covered, stirring occasionally for 20 minutes or until soft.
- Add potato, stock and water to pan. Cover and bring to a simmer over a medium-high heat.
- Reduce heat to medium and cook, partially covered, for 25-30 minutes or until potato is tender. Set aside to cool for 10 minutes.
- In batches, transfer the soup to blender and blend until smooth before returning to a clean saucepan.
- Place the soup over a medium-low heat. Add cream and cook, stirring, for 5 minutes or until heated through. Season with salt and pepper.
- Serve with chives sprinkled on top.
Recipe Notes
Our soft bread rolls are the perfect accompaniment to this soup.
Nutrition Information
Nutrition Facts
Potato and Leek Soup
Amount Per Serving
Calories 259 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 37mg 12%
Sodium 530mg 22%
Potassium 590mg 17%
Total Carbohydrates 35g 12%
Dietary Fiber 3g 12%
Sugars 2g
Protein 4g 8%
Vitamin A 11%
Vitamin C 24%
Calcium 4%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.
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