Potato Leek Soup

The recipe Potato Leek Soup can be made in about 45 minutes. One serving contains 197 calories, 5g of protein, and 3g of fat. This recipe serves 8. For $1.03 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. A mixture of pepper flakes, worcestershire sauce, leeks, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a hor d'oeuvre. It will be a hit at your Autumn event. It is brought to you by Foodista. It is a good option if you're following a gluten free diet. Taking all factors into account, this recipe earns a spoonacular score of 60%, which is pretty good. Try Potato Leek Soup, Potato Leek Soup, and Potato-Leek Soup for similar recipes.

  • Serves: 8
  • Time: 45 Mins
  • Category: antipasti, soup, starter, snack, appetizer, antipasto, hor d'oeuvre
  • Health Rating: 12.0

Ingredients


Table
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Instructions

Step 1: Prepare all vegetables. Leeks need extra attention when cleaning as they contain a lot of sand. To properly clean a leek remove the roots and the dark green ends, so just the white and light green part remains. Slice the leek length wise, halfway through, so all of its layers are visible. Rinse under cold water carefully pulling back layers to remove the sand. Shake off excess water and slice into thin discs.In a large pot or dutch oven, melt butter over medium high heat. Saut leeks, onions and garlic for roughly 3-5 minutes until tender. Do not brown the leeks as it will give your soup a burnt flavour.

Ingredients:

  • vegetable
  • butter
  • garlic
  • onion
  • leek
  • shake
  • water
  • soup

Equipment:

  • dutch oven

Step 2: Add potatoes, carrots, and celery. Cook for an additional 5 minutes stirring frequently.

Ingredients:

  • potato
  • carrot
  • celery

Step 3: Sprinkle with parsley, thyme, red pepper flakes, and rosemary, stir to combine.

Ingredients:

  • red pepper flakes
  • rosemary
  • parsley
  • thyme

Step 4: Pour in chicken broth and season with Worcestershire sauce.Bring soup to a boil and cook for about 5 minutes. Reduce heat, cover and simmer for 25-35 minutes.

Ingredients:

  • worcestershire sauce
  • chicken broth
  • soup

Step 5: Remove from heat.Using a blender, puree soup in batches until smooth. Salt and pepper to taste.

Ingredients:

  • salt and pepper
  • soup

Equipment:

  • blender


Dietary Information

  • Gluten-Free

Nutrition Facts

NutrientAmount% Daily Needs
Calories197.19 kcal9.86%
Fat3.45 g5.31%
Saturated Fat1.93 g12.04%
Carbohydrates38.17 g12.72%
Net Carbohydrates32.96 g11.99%
Sugar4.38 g4.87%
Cholesterol9.69 mg3.23%
Sodium657.83 mg28.6%
Alcohol0.0 g100.0%
Alcohol %0.0 %100.0%
Protein5.05 g10.1%
Vitamin C43.65 mg52.91%
Vitamin K53.95 µg51.38%
Vitamin A2179.17 IU43.58%
Vitamin B60.63 mg31.3%
Manganese0.53 mg26.73%
Potassium901.54 mg25.76%
Fiber5.21 g20.83%
Folate60.22 µg15.05%
Iron2.61 mg14.48%
Magnesium56.0 mg14.0%
Copper0.27 mg13.27%
Vitamin B10.2 mg13.09%
Phosphorus126.61 mg12.66%
Vitamin B32.34 mg11.68%
Vitamin B20.15 mg8.82%
Calcium65.9 mg6.59%
Vitamin B50.64 mg6.39%
Zinc0.71 mg4.75%
Vitamin E0.55 mg3.66%
Selenium1.48 µg2.12%