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–+ servings
Leek and Potato Soup

Leek and Potato Soup

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A classic creamy leek and potato soup, perfect for warming up on a cold day.
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Details
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soup or Stew
Servings 6 adults
Calories 89
Cuisine International
Taste Creamy, Savory
Occasion Family dinner
Difficulty Level Beginner
Cooking Method Boiled
Cost $
Diet Diabetic, Gluten-free, Halal, Hindu, Kosher, Lacto-Vegetarian, Lactose-free, Low Calorie, Low Fat, Low Lactose, Mediterranean, Ovo-Vegetarian, Pescetarian, Vegan, Vegetarian
Intolerance Gluten, Soy, Sulfite, Wheat
Health Tag Low-fat, Vegetables

Equipment

  • Saucepan
  • Wooden spoon
  • Chopping board
  • Chopping knife
  • Measuring cup
  • Vegetable peeler
  • Hand blender optional
  • Stove

Ingredients
 
 

  • 1 small onion
  • 3 to 4 leeks
  • 2 medium-sized potatoes
  • 1 vegetable stock cube low-salt, dissolve in 850 ml of boiling water
  • 850 ml water bring to boil
  • black pepper

Instructions
 

  • Peel and chop the onions.
  • Wash, peel and slice the leeks.
  • Wash, peel and chop the potatoes into cubes.
  • Place the onions and leeks in a saucepan with a little water and cook gently for about 5 minutes or until soft.
  • Add the potatoes, vegetable stock and black pepper.
  • Allow the mixture to simmer for 20 minutes or until the potatoes are soft.
  • Once cooked, liquidise the mixture with a hand blender or liquidiser.
  • Return the blended soup to the saucepan and reheat without boiling.
  • Serve and enjoy.

Notes

Pair with crusty bread for a delicious meal.
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Nutrition per Serving

Calories: 89kcalCarbohydrates: 20gProtein: 2gFat: 0.4gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 127mgPotassium: 396mgFiber: 3gSugar: 3gVitamin A: 743IUVitamin C: 20mgCalcium: 37mgIron: 2mg

Source

Adapted from 101 Square Meals: Easy Recipes for Everyday Life by the Health Service Executive and Safefood, licensed under CC BY 4.0. Original available here.
Image source:
Image from 101 Square Meals by Health Service Executive and Safefood, CC BY 4.0.
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