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leek-potato-soup-recipe

Leek Potato Soup Recipe

A comforting and creamy leek potato soup that's gluten-free.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Soup
Cuisine: American
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 2 tablespoon Olive Oil
  • 3 large Leeks white and light green parts only, sliced
  • 4 cups Potatoes peeled and diced
  • 4 cups Chicken Broth or vegetable broth
  • 1 cup Heavy Cream
  • to taste Salt and Pepper

Instructions 

  1. 1. Heat olive oil in a large pot over medium heat.
  2. 2. Add sliced leeks and cook until softened, about 5 minutes.
  3. 3. Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
  4. 4. Use a blender to puree the soup until smooth.
  5. 5. Stir in heavy cream and season with salt and pepper to taste. Serve hot.

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 600mg | Potassium: 800mg | Fiber: 4g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 2mg

Keywords

Gluten-Free
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