Leek and Potato Soup

Name: Leek and Potato Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: British
Ingredients: 4 leeks, white and pale green parts, sliced; 4 medium potatoes, peeled and diced; 1 onion, diced; 3 cloves garlic, minced; 4 tbsp butter; 1.2L chicken or vegetable stock; 1/2 cup cream; salt and white pepper to taste; fresh chives to garnish

A classic British vichyssoise-style thick leek and potato soup. Cooking the leeks low and slow for a full 15 minutes before anything else goes in draws out their natural sweetness instead of leaving them sharp.

Total time

50 min

Prep

15 min

Cook

35 min

Difficulty

easy

Cuisine

British

vegetarian

Ingredients

4leeks, white and pale green parts, sliced

4medium potatoes, peeled and diced

1onion, diced

3 clovesgarlic, minced

4 tbspbutter

1.2Lchicken or vegetable stock

1/2 cupcream

salt and white pepperto taste

fresh chivesto garnish

Instructions

Melt butter. Cook leeks and onion over low heat 15 minutes until very soft.

Add potatoes, garlic and stock.

Simmer 20 minutes until potatoes are tender. Blend until silky smooth.

Stir in cream. Season.

Serve with chives.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

262

Protein

4.8g

Fat

18.3g

Carbs

23.3g

Fiber

2.8g

Sodium

1172mg

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