Potato Leek Soup
Yield
4 servingsPrep
5 minCook
45 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces |
butter
|
|
| 4 | each |
leeks
chopped |
*
|
| 2 | stalks |
celery
diced |
*
|
| 2 | each |
onions
chopped |
|
| 3 | each |
potatoes
chopped |
|
| 1 ½ | quarts |
water
|
*
|
| 1 ½ | cups |
cream
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
butter
|
|
| 4 | each |
leeks
chopped |
*
|
| 2 | stalks |
celery
diced |
*
|
| 2 | each |
onions
chopped |
|
| 3 | each |
potatoes
chopped |
|
| 1.5 | quarts |
water
|
*
|
| 355 | ml |
cream
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Directions
In large pot combine butter, leeks, celery and onion.
Sauté for about 8 minutes.
Add potatoes and water. Bring to a boil. Lower heat and simmer for about 30 minutes.
During the last 5 minutes of cooking add cream and seasoning.
Serve hot.
