| 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:
50 grams butter 2 large leeks pale section only, halved, washed, dried, thinly sliced 2 cloves garlic crushed 500 g 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 220
Calories from Fat 117
% Daily Value*
Total Fat 13g
20%
Saturated Fat 8g
40%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 41mg
14%
Sodium 535mg
22%
Potassium 377mg
11%
Total Carbohydrates 23g
8%
Dietary Fiber 2g
8%
Sugars 2g
Protein 3g
6%
Vitamin A
23%
Vitamin C
21%
Calcium
5%
Iron
7%
* Percent Daily Values are based on a 2000 calorie diet.
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