Leek and Potato Soup recipe
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Ingredients
- 3 tablespoons salted butter 3 large leeks (white and pale green parts only), chopped 2 stalks celery, chopped 2 cloves garlic, minced 3 medium Yukon Gold potatoes, peeled and cubed 1 (32 ounce) carton no-salt-added vegetable broth 2 cups water 1 cup heavy cream, or to taste 4 teaspoons salt, or to taste
Nutrition Info
- 223.8 caloriescarbohydrate: 20 gcholesterol: 52.2 mgfat: 15.6 gfiber: 1.9 gprotein: 2.6 gsaturatedFat: 9.6 gservingSize: -sodium: 1332.1 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Leek and Potato Soup
Directions
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Melt butter in a pot over medium heat. Add leeks and cook and stir until tender, about 5 minutes. Stir in celery and cook for 5 minutes more. Add garlic, cook and stir for 2 minutes. Stir in potatoes and vegetable broth, reduce heat and let simmer until potatoes are tender, about 25 minutes.
Blend using an immersion blender or in a regular blender in batches. Stir in heavy cream and salt.