Bea's Favourite Leek & Potato Soup
Recipe: #12240
March 13, 2014
Categories: Dinner, Lunch, Soups and Stews, Vegetables, Leek, Potatoes, Native American, North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, Quick Meals, Birthday, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Summer, Sunday Dinner, Valentine's Day, Winter, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Vegetarian, Make it from scratch, Spring more
"This great tasting soup gets its creamy texture from the pureed potatoes. It is a lovely belly warming and filling soup. It is also good cold and refreshing on a hot summer day."
Original recipe yields 7 servings
Ingredients
Nutritional
- Serving Size: 1 (416.7 g)
- Calories 185.6
- Total Fat - 6 g
- Saturated Fat - 3 g
- Cholesterol - 12.5 mg
- Sodium - 437.6 mg
- Total Carbohydrate - 25.6 g
- Dietary Fiber - 3.9 g
- Sugars - 3.5 g
- Protein - 8.2 g
- Calcium - 56.8 mg
- Iron - 1.8 mg
- Vitamin C - 17.5 mg
- Thiamin - 0.2 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 & Variations
No special items needed.
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