Ain't Nothin Betta Potato Leek Soup
Recipe: #25698
February 25, 2017
Categories: Leek, Potatoes Sunday Dinner, Gluten-Free, No Eggs, more
"Basic, but wonderful."
Original is 4 servings
Ingredients
-
-
-
-
-
- Garnish
-
Nutritional
- Serving Size: 1 (671.6 g)
- Calories 422.4
- Total Fat - 18.1 g
- Saturated Fat - 10.7 g
- Cholesterol - 55.9 mg
- Sodium - 1293.5 mg
- Total Carbohydrate - 55.1 g
- Dietary Fiber - 6.8 g
- Sugars - 14.5 g
- Protein - 12.1 g
- Calcium - 294 mg
- Iron - 3 mg
- Vitamin C - 29 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Clean the leeks, washing away all the sand, trim the coarse tops, saving as much of the top as is tender, and slice thin.
Step 2
Save several slices of leek for garnish.
Step 3
Saute the potatoes and leeks in the butter over medium heat in a 6-quart stock pot for 5 minutes or until edges are golden.
Step 4
Add the chicken broth and bring to a boil. Simmer over medium heat for 20 minutes.
Step 5
Add all the seasonings and milk and continue simmering for at least another 30 minutes, stirring occasionally to prevent sticking.
Step 6
Add the cream and check for salt, adding more if desired. Heat thoroughly. Garnish with parsley and or a few slices of leek on top of each bowl.
Step 7
Yield: 8 cups (or 4 servings)
Tips
No special items needed.
2 Reviews
You'll Also Love
