Potato & Leek Soup

7
Servings
10m
Prep Time
40m
Cook Time
50m
Ready In


"My family are not big on soup, they each have their own favorite type, so it only me that enjoys it over winter. This made for a lovely soup the other night ~ creamy with great flavours. Those that tried this really did enjoy the different flavoured soup. You can serve this soup with extra cream, a dollop of sour cream or even some grated cheese if desired. Serve this with warm bread and lashing of butter ~ I am sure you will enjoy it."

Original recipe yields 7 servings
OK

Nutritional

  • Serving Size: 1 (198 g)
  • Calories 302.6
  • Total Fat - 18.3 g
  • Saturated Fat - 10.6 g
  • Cholesterol - 132.1 mg
  • Sodium - 376.5 mg
  • Total Carbohydrate - 21 g
  • Dietary Fiber - 3.2 g
  • Sugars - 2.3 g
  • Protein - 14.3 g
  • Calcium - 123.4 mg
  • Iron - 2.3 mg
  • Vitamin C - 12.8 mg
  • Thiamin - 0.1 mg

PRIOR NOTE: ~ When nearly finished the soup - before adding the cream - If the soup looks a little too thin for you, you can simmer until thickened. If it's a little too thick, you can add more stock to thin it out. You may want to keep 1 cup stock aside for this


Step 1

Melt the butter over medium heat in a large soup pot. Add the leeks and the garlic and cook, stirring often (making sure they don't burn), until softened, about 5-8 minutes, turning down heat if needed, so as they don't brown or burn.

Step 2

Add the potatoes, chicken stock, bay leaves and thyme, and bring soup to a boil, reduce heat to medium and gently boil, uncovered, for 20 minutes or until potato is soft. Remove from heat and set aside for 10 minutes to cool.

Step 3

Remove bay leaves, and puree the soup with a hand blender until the soup is smooth, do not over blend as soup tend to go starchy from the potato (or transfer one-third of the potato mixture to the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat in 2 more batches with the remaining potato mixture.)

Step 4

Place the soup over a medium heat, (add the cheese if using ~ stirring to melt the cheese), add the cream and stir to combine. Cook, stirring, for 5 minutes or until hot (do not boil)

Step 5

Taste and season (stirring through seasoning) with salt and pepper.

Step 6

Ladle the soup into serving bowls sprinkle with chives and serve.

Tips & Variations


No special items needed.

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