Leek & Potato Soup

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A very French, super simple soup, made with potato and leeks, garnished with fresh herbs.

Leek & Potato Soup

2015-04-05 21:04:36

Serves 6

A delicious soup served either smooth or chunky.

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Nutrition Facts

Serving Size

390g

Servings

Amount Per Serving

Calories 194

Calories from Fat 89

% Daily Value *

Total Fat 10g

15%

Saturated Fat 6g

30%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 27mg

Sodium 465mg

19%

Total Carbohydrates 20g

Dietary Fiber 2g

Sugars 10g

Protein 8g

Vitamin A

32%

Vitamin C

20%

Calcium

21%

Iron

12%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Ingredients

3 tablespoons unsalted butter
1 large onion, chopped
3 garlic cloves, minced
Salt and freshly ground white pepper
5 leeks, white and light green parts only, split lengthwise, washed, and thinly sliced
1 large russet potato.peeled and cubed
6 thyme sprigs
2 fresh sage leaves
4 cups chicken broth
3 cups whole milk

Instructions

Melt the butter in a Dutch oven over low heat. Add the onion and garlic, stir until they glisten with butter. Season with salt and white pepper, cover, and cook for about 10 minutes, until the onion is soft but not colored..
Add the remaining ingredients, along with a little more salt, increase the heat, and bring to a boil. As soon as the soup bubbles, turn the heat to low, with pot partially covered. Simmer gently for about 30 to 40 minutes, until the vegetables can be mashed. Season with salt and white pepper as needed.

Vichyssoise

Reduce the liquid to 6 cups and use all chicken broth. Puree the soup and chill for at least several hours, preferably overnight. When ready to serve, stir in 1 cup heavy cream. Season soup with salt and pepper as needed. Top with snipped fresh chives or chopped fresh parsley.

Notes