Classic Potato and Leek Soup
A recipe for classic potato and leek soup, always a delicious soup the entire family will love.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
- 2 leeks chopped and cleaned (about 3 cups)
- 3 tbsp vegetable oil
- 4 yukon gold potatoes peeled and chopped (about 4 cups)
- 4 cups chicken stock
- 1/2 tsp salt
- 1/4 tsp pepper
Prepare the leeks by first chopping them and then soaking them in a bowl of cold water. This is the easiest way to ensure that all the dirt is removed from between each layer.
Pour oil into a heavy bottom pot (dutch oven) and warm over medium heat. Add in leeks. Sauté leeks, without letting them brown, over medium heat until softened. Approximately 8-10 minutes.
Drop in peeled and chopped potatoes and pour in chicken stock. Bring to a boil and then turn down to a simmer. Let soup simmer until potatoes are softened, approximately 15 minutes.
Once potatoes are soft carefully transfer soup to blender…use a ladle to transfer soup one scoop at a time. Puree the soup in the blender. Alternately, puree with soup with a handheld emersion blender. Again, be very careful as the soup is hot.
Top your soup with whatever you like…cooked and chopped bacon, fresh chives, chopped parsley, shredded cheddar cheese, dollop of sour cream, etc.
Nutrition Info is to be used as a rough guide only. Nutrition Info is based on the products I am using and you may not be using the same products/brands. Thus, the Nutrition Info may vary.
Serving: 420g | Calories: 521kcal | Carbohydrates: 48.8g | Protein: 40g | Fat: 18.18g | Saturated Fat: 3.6g | Polyunsaturated Fat: 3.7g | Monounsaturated Fat: 9.6g | Cholesterol: 68mg | Sodium: 679mg | Potassium: 1300mg | Fiber: 6g | Sugar: 3.08g | Vitamin A: 1600IU | Vitamin C: 56.9mg | Calcium: 70mg | Iron: 4.3mg