SEARCH
More 4 Photos

Potato Leek Soup I Recipe

Recipe by: JJOHN32

"A rich potato soup with NO milk or cream. Garnish with fresh parsley."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook35 m
  • Ready In1 h
  • 1Cook potatoes in chicken stock until soft. Set aside, do not drain.
  • 2Put potatoes in the work bowl of a food processor in batches. Add 5 cups of chicken stock from the potato cooking pot. Puree until smooth.
  • 3Half the leeks lengthwise, and soak in water to clean. Finely slice. Saute in butter until transparent. Add white wine, and cook for 3 minutes.
  • 4In a soup pot, combine remaining cup of chicken stock from the potato cooking pot and sauteed leeks. Stir in pureed potatoes, and bring to a simmer. Season with salt and white pepper. Cook to desired consistency, adding more stock if necessary. Garnish with parsley.
Ingredients
  • 8 servings
  • 369 cals
  • 5 pounds white potatoes, peeled and quartered
  • 6 cups chicken broth
  • 2 leeks, bulb only
  • 1/2 cup butter
  • 1/4 cup white wine
  • salt to taste
  • 1/4 teaspoon freshly ground white pepper
Nutrition

Amount per serving ( 5 total)

  • Calories:
    369
    18%
  • Fat:
    12.9
    20%
  • Carbs:
    53.7
    17%
  • Protein:
    9.8
    20%
  • Cholesterol:
    31
    10%

Based on a 2,000 calorie diet

4 Photos in the recipe
view all photos
You maybe like