Leek And Potato Soup – a delicious recipe with Onion, Olive Oil, Leeks, Potatoes, Carrots, Salt. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
1. Chop the onion. Heat the oil in a stock pot over medium heat. Add onion and a pinch of salt and cook over low heat for 7-8 minutes.
2
2. Chop and wash leeks while the onion is cooking. Wash the leeks really well because there is often sand between the layers. You can soak the chopped leeks in a bowl of water for a few minutes and that will help.
3
3. Peel and dice potatoes and carrots.
4
4. Place leeks, potatoes and carrots in the pot. Stir for 2 minutes.
5
5. Add 1 quart of water and bring to a boil. Season with salt and then cook over medium heat for 20-25 minutes (or 7-8 minutes when using a pressure cooker).
6
6. Add 1 or 2 cups of milk (depending on your desired thickness) and heat it up. Then use a blender (immersion or standing) to make a pureed soup.
7
7. Serve and garnish with croutons or fried onion. Enjoy your leek and potato soup recipe!
229
kcal
Calories
11
g
Fat
26
g
Carbs
6
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 Onion, 2 Tablespoons Olive Oil, 3 Leeks, 3 whole Potatoes (medium Size), 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.
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