Leek And Potato Soup Recipe

Name: Leek And Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 leeks; 3 tablespoons butter or 3 tablespoons margarine; 3 cups diced potatoes; 1 quart chicken broth or 1 quart vegetable broth; 1 pinch cayenne; 1 pinch nutmeg; salt; white pepper; 2 tablespoons butter or 2 tablespoons margarine; 2 tablespoons flour

Servings: persons

5 leeks
3 tablespoons butter or 3 tablespoons margarine
3 cups diced potatoes
1 quart chicken broth or 1 quart vegetable broth
1 pinch cayenne
1 pinch nutmeg
salt
white pepper
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons flour

1
Trim leeks, split lengthwise, rinse to remove sand, and thinly slice.
2
Melt 3 tablespoons butter in a large skillet over medium heat and saute leeks for about 4 minutes
3
Add the potatoes and the broth and bring to a boil. Boil for 2 minutes.
4
Reduce heat and simmer until potatoes are tender.
5
Season to taste with cayenne, nutmeg, salt, and white pepper.
6
Strain out the vegetables and puree in blender, a little at a time, adding broth if needed. Stir puree into broth.
7
Melt 2 tablespoons butter in a saucepan over low heat and stir in the flour.
8
Add 1 1/2 cups of the soup, a little at a time, and blend well. Cook, stirring, until the mixture thickens.
9
Blend flour mixture into soup and stir until soup comes to a boil.
10
Serve right away.

333

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 leeks, 3 tablespoons butter or 3 tablespoons margarine, 3 cups diced potatoes, 1 quart chicken broth or 1 quart vegetable broth, and more.

Yes, Leek And Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Leek And Potato Soup

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