Potato and Leek Soup

Potato and Leek Soup Recipe
Nutrition Information
  • Serves: 4
  • Calories: 289
  • Fat: 7g
  • Sodium: 1238g
  • Fiber: 5g
  • Protein: 8g
  • Cholesterol: 3g
  • 1 Tbs olive oil
  • 1 large leek, washed thoroughly and chopped finely
  • 600 g potato, peeled and diced
  • 3 cups vegetable stock, (750ml)
  • ¼ cup flat leaf parsley, finely diced
  • 3 Tbs light sour cream
  1. Heat olive oil in large saucepan. Add the leek and lightly brown. Add the potatoes to the leek and cook over low heat for around 30 minutes, stirring occasionally.
  2. Add the vegetable stock; mix in with the leek and potatoes until well combined.
  3. Simmer, stirring occasionally for about 30 minutes or until the soup has thickened.
  4. Place soup in a food processor and process until smooth, or using a stick blender, blend the soup in the pot, being careful not to touch the bottom of the saucepan.
  5. Add the sour cream if desired and mix into the soup. Add the parsley and stir to combine. Spoon soups into bowls and serve immediately with your favorite bread.
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