Wayne's Peppery Potato and Leek Soup

7
Servings
15m
Prep Time
35m
Cook Time
50m
Ready In

Recipe: #8428

March 03, 2013



"This is a soup my husband makes quite often, it has a nice kick to it! It has a nice creamy texture to it if you use the immersion blender option."

Original recipe yields 7 servings
OK

Nutritional

  • Serving Size: 1 (519.5 g)
  • Calories 134
  • Total Fat - 2.6 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 0 mg
  • Sodium - 57.2 mg
  • Total Carbohydrate - 25.7 g
  • Dietary Fiber - 3.3 g
  • Sugars - 3.8 g
  • Protein - 3.4 g
  • Calcium - 39.3 mg
  • Iron - 1.3 mg
  • Vitamin C - 22.6 mg
  • Thiamin - 0.1 mg

Step 1

Melt the butter over medium heat in a Dutch oven or heavy bottomed pot.

Step 2

Add leeks, celery and garlic and cook until leeks start to wilt.

Step 3

Add the remaining ingredients and bring to a boil.

Step 4

Reduce heat and simmer until potatoes are cooked through, about 30 minutes.

Step 5

Mash well with a potato masher or blend with an immersion blender.

Step 6

Serve.

Tips & Variations


No special items needed.

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