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Leek Potato Soup with Nutmeg

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Leek Potato Soup with Nutmeg

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

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

Amount Measure Ingredient Features
2 medium leeks
white part only
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3E+1 ml vegetable oil
flavorless
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7.1E+2 ml chicken broth
or low sodium chicken broth
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7.1E+2 ml water
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680.4 g potatoes
peeled, roughly diced
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2.5 ml nutmeg
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5 ml salt
or to taste
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1.3 ml white pepper
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1 x croutons
optional
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1 x chives
chopped, optional
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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 Arrow up button

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Nutrition Facts

Serving Size 268g (9.5 oz)
Amount per Serving
Calories 26930% 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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