Easy Leek and Potato Soup recipe

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Ingredients

3 tablespoons butter
1 small onion, chopped
1 clove garlic, chopped
3 cups chicken stock
3 potatoes, peeled and diced
3 large leeks, chopped
½ cup chopped fresh parsley, or to taste
1 cube vegetable bouillon
salt and freshly ground black pepper to taste

Nutrition Info

286.9 calories
carbohydrate: 47 g
cholesterol: 23.5 mg
fat: 9.7 g
fiber: 6.2 g
protein: 5.9 g
saturatedFat: 5.7 g
servingSize: -
sodium: 653.9 mg
sugar: 7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a large saucepan over medium heat. Add onion and garlic. Cook, stirring frequently, until slightly softened, about 3 minutes. Add stock, potatoes, leeks, parsley, bouquet garni, bouillon cube, salt, and pepper. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 30 minutes.

  2. Remove soup from heat, discard bouquet garni. Puree soup in the pot using a hand blender.

Recipe Yield

4 servings

Recipe Note

Hearty, warming, and absolutely delicious! Add cornstarch to thicken the soup if it is too thin. Serve with buttered bread.

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