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Potato leek soup
Creamy potato leek soup is the perfect easy dinner recipe. So simple yet so delicious served with crusty bread and a drizzle of cream.
Course
Dinner, Soup
Cuisine
American
Keyword
Leek and potato soup, Potato leek soup, potato leek soup recipe
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
Calories
296
kcal
Author
Alida Ryder
Ingredients
2
tbsp
butter
4
large leeks
washed, halved and finely sliced
6
large
potatoes
peeled and cubed
2
garlic cloves
crushed
4
cups
chicken stock
1
bay leaf
2
stalks of thyme
2
tsp
Dijon mustard
2/3
cup
heavy cream / whipping cream
salt & pepper to taste
Instructions
In a pot, fry the leeks in the butter until they are soft.
Add the garlic, thyme and bay and fry for another 30 seconds.
Add the potatoes and stock.
Lower the heat and cover. Allow to simmer for about 20 minutes until the potatoes are soft and cooked.
Remove the bay leaf and thyme. With a hand blender, puree the soup until thick and smooth.
Return to the heat and add the cream and mustard and season to taste. Allow to simmer for 5 minutes.
Serve hot with crusty bread.
Nutrition
Calories:
296
kcal
|
Carbohydrates:
46
g
|
Protein:
7
g
|
Fat:
10
g
|
Saturated Fat:
5
g
|
Cholesterol:
23
mg
|
Sodium:
178
mg
|
Potassium:
816
mg
|
Fiber:
7
g
|
Sugar:
10
g
|
Vitamin A:
24879
IU
|
Vitamin C:
11
mg
|
Calcium:
104
mg
|
Iron:
3
mg