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Leek Potato Soup with Nutmeg

 
92

Leek Potato Soup with Nutmeg recipe

Yield

8

servings

Prep

20

min

Cook

35

min

Ready

55

min

Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

2 medium leeks
white part only
*
2 tablespoons vegetable oil
flavorless
3 cups chicken broth
or low sodium chicken broth
3 cups water
1 ½ pounds potatoes
peeled, roughly diced
½ teaspoon nutmeg
1 teaspoon salt
or to taste
¼ teaspoon white pepper
*
1 x croutons
optional
*
1 x chives
chopped, optional
*

Directions

Remove the root end of the leeks, trim the dark green tops and reserve for another use.

Slice the light part into ½-inch rounds, wash well and set aside on a plate.

Heat the oil in a pot, over medium heat, and add the leeks.

Cook, stirring, for 5 minutes.

Add stock, water, potatoes, nutmeg, salt and pepper.

Raise heat to high, cover and bring to a boil.

Reduce heat to low and simmer, uncovered, for 30 minutes.

Remove from heat and purée the soup in batches.

Place puréed soup in a pot and reheat, covered, over low heat.

Transfer piping hot soup to a tureen or pitcher and pour into bowls at the table.

Refrigerate soup for up to 3 days or freeze the soup in 3-cup batches.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 268g (9.5 oz)
Amount per Serving
Calories 26930% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 863mg 36%
Total Carbohydrate 14g 14%
Dietary Fiber 3g 13%
Sugars g
Protein 15g
Vitamin A 0% Vitamin C 22%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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