Leek & Potato Soup.
Creamy wholesome leek and potato soup
Equipment
Ingredients
- 100 g (3.53 oz) onion
- 460 g (1 lb) leeks
- 380 g (13.4 oz) potatoes
- 2 tbsp oil or butter
- 1100 ml (4.65 cups) water
- 1 vegetable stock cube
- salt
- black pepper
- fresh parsley garnish
Instructions
- Peel the onion and potatoes, wash the leeks.
- Heat the oil in a pot, mince the onion and add to the heated oil.
- Chop the leeks and potatoes and add to the pot.
- Saute for a moment, then add the water and vegetable stock cube and bring to boil.
- Cook for approximately 20 minutes until the vegetables are done.
- Blend the soup with an immersion blender, other machine could work too.
- When the texture is nice and creamy and meats your desire, add the salt and pepper to taste.
- Serve with some freshly chopped parsley.
Nutrition Facts
Leek & Potato Soup.
Amount per Serving
Calories
206
% Daily Value*
Fat
7.5
g
12
%
Saturated Fat
1.1
g
7
%
Sodium
30
mg
1
%
Carbohydrates
33.6
g
11
%
Fiber
4.9
g
20
%
Sugar
6.7
g
7
%
Protein
3.6
g
7
%
* Percent Daily Values are based on a 2000 calorie diet.
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