Leek and Potato Soup
Created by sandy on August 24, 2012
- Servings: 4
- Prep Time: 10m
- Cook Time: 45m
- Recipe #6306
Ingredients
- 1 ounce butter
- 1 onion finely chopped
- 1 garlic clove, crushed
- 1 1/4 pounds leeks, cleaned well and chopped
- 7 ounces floury potatoes, peeled and sliced
- 2 1/4 pints hot vegetable stock
- Creme fraiche and chopped chives to garnish
How to Make
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Step 1: Melt the butter in a pan over gentle heat, and cook the onion for 10 - 15 minutes until soft. Add the garlic and cook for a further 1 minute. Add the leeks and cook for 5 - 10 minutes until softened. Add the potatoes and toss with the leeks.
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Step 2: Pour in the hot stock and bring to the boil. Simmer the soup for 20 minutes until the potatoes are tender. Cool a little and then puree in a food processor.
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Step 3: Reheat before serving, garnish with creme fraiche and chives.
Nutritional Facts
- Serving Size: 1 (357.8 g)
- Calories 499.2
- Total Fat - 29.9 g
- Saturated Fat - 10.1 g
- Cholesterol - 75.5 mg
- Sodium - 2054.2 mg
- Total Carbohydrate - 28.3 g
- Dietary Fiber - 0.7 g
- Sugars - 2 g
- Protein - 27.5 g
- Calcium - 33.6 mg
- Iron - 2 mg
- Vitamin C - 25.2 mg
- Thiamin - 0.9 mg