Creamy Leek and Potato Soup
Creamy Leek and Potato soup is a warming, satisfying vegetable soup. It is easy to make and perfect for lunch. This soup is full of gentle onion flavours with a creamy texture, definitely a classic vegetable combination. Why not try it for yourself?
Servings: 4
Equipment
- measuring cups
- large saucepan
- knives
- ladle
Ingredients
- 2 potatoes medium
- 4 leeks cleaned and sliced
- 1 tablespoon olive oil
- 1 1/4 cups milk or unsweetened almond milk or other preferred milk
- 4 cups stock use water if preferred
- 1 medium yellow onion
- salt and pepper to taste
Instructions
- Peel and chop the potatoes and onion. Carefully clean and prepare the leeks.
- Add the oil to a large saucepan or soup pot and using a medium heat - saute the vegetables. Stir to prevent anything sticking to the bottom. Do this for about 15 minutes.
- Add the stock and stir briefly. Allow everything to cook for approximately 15 minutes.
- Add the milk and stir once more. Keep an eye on this as with the milk it will be quite happy to boil over.
- After five minutes, turn off the heat and either blend wit a stick blender or in batches using a jug blender. Be wary of hot flying soup.
- Once it reaches a consistency that you're happy with. Check that the seasoning is to your taste and adjust if necessary.
- Serve in warmed bowls along with fresh crusty bread, grated cheese and/or chopped herbs.
Notes
Note: nutritional information is computer generated and is intended as a guideline only.
Storing your soup: This soup will keep in the fridge for up to 3 days. Reheat thoroughly before serving. Leek and Potato Soup will freeze successfully for up to 3 months. Reheat until piping hot before serving.
Suitable for vegan, dairy-free diets if you use non-dairy, unsweetened milk. This
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Nutrition
Serving: 1bowl | Calories: 236kcal | Carbohydrates: 40g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 998mg | Potassium: 749mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2110IU | Vitamin C: 34mg | Calcium: 158mg | Iron: 3mg
