Beas Favourite Leek & Potato Soup
Recipe: #12240
March 13, 2014
Categories: Leek, Potatoes, Native American, Birthday, Fathers Day, Mothers Day, Sunday Dinner, Valentine's Day, Gluten-Free, No Eggs, more
"This great-tasting soup gets its creamy texture from the pureed potatoes. It is a lovely belly-warming and filling fall or winter soup but also good cold and refreshing on a hot summer day."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (358.9 g)
- Calories 135.2
- Total Fat - 3.5 g
- Saturated Fat - 2.1 g
- Cholesterol - 8.7 mg
- Sodium - 869.3 mg
- Total Carbohydrate - 24.5 g
- Dietary Fiber - 3.3 g
- Sugars - 4.7 g
- Protein - 2.5 g
- Calcium - 42.7 mg
- Iron - 1.6 mg
- Vitamin C - 14.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Melt the butter in a large Dutch oven or heavy bottomed pot, add the leeks and garlic and cook until softened.
Step 2
Add the remaining ingredients, except for garnish items, and bring to a boil over medium-high heat.
Step 3
Reduce heat, cover and simmer for about 1 hour.
Step 4
Remove the bay leaf and puree with an immersion blender. If you don’t have an immersion blender, puree in batches in a blender, covering with a towel instead of securing the blender cover as this would expand and make a huge mess. Return to pot and heat through; ladle into bowls and serve.
Tips
No special items needed.
2 Reviews
You'll Also Love
