Leek Potato Soup with Nutmeg
Leek Potato Soup with Nutmeg recipe
Yield
8 servingsPrep
20 minCook
35 minReady
55 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
leeks
white part only |
*
|
| 3E+1 | ml |
vegetable oil
flavorless |
|
| 7.1E+2 | ml |
chicken broth
or low sodium chicken broth |
|
| 7.1E+2 | ml |
water
|
|
| 680.4 | g |
potatoes
peeled, roughly diced |
|
| 2.5 | ml |
nutmeg
|
|
| 5 | ml |
salt
or to taste |
|
| 1.3 | ml |
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.
