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Classic Leek and Potato Soup

 
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A delicious soup great to have in the winter.

Yield

4

servings

Prep

15

min

Cook

30

min

Ready

45

min

Trans-fat Free, Sugar-Free
 

Ingredients

2 each potatoes
finely diced
*
4 cups chicken broth
2 small leeks
washed, sliced and diced (further instructions below)
*
1 pinch sea salt
*
1 teaspoon black peppercorns
cracked
210 millilitres cream
2 tablespoons butter
1 clove garlic
finely diced

Directions

Preparation of leeks: 1. Slice lengthways down the leek.

  1. Chop off the worn looking bits.

  2. Peel back a layer by layer of leeks and wash them individually.

  3. Stack these layers together and finely dice them.

Cooking: 1. Melt the butter in a pot then add the garlic and leeks and pepper.

  1. When the leeks have softened (10 minutes add the chicken stock, potatoes and salt.

  2. Boil it then let it simmer until the potatoes are falling apart.

  3. Mash the potatoes in the soup to give it a nice texture.

  4. Finally add the cream and serve with croutons and bacon bits if desired.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 309g (10.9 oz)
Amount per Serving
Calories 25570% of calories from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 11g 54%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 1109mg 46%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 1%
Sugars g
Protein 13g
Vitamin A 90% Vitamin C 5%
Calcium 8% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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