Potato And Leek Soup – a delicious recipe with leek, butter, onion, potatoes, stock, milk. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
1. Trim off the tops and roots of the leeks and peel away their tough outer layer. Cut the leeks in half and rinse well under cold water. Then chop into little pieces (the soup will be blended so just roughly chop them up!)
2
2. Gently melt the butter in a heavy-bottomed pan.
3
3. Add the leeks and onion, stir until soft (about 5 minutes). Add the potatoes after a couple of minutes and saute them.
4
4. When they are coated in butter, add the stock, milk and sugar (optional). Let the soup simmer for 20 minutes or until cooked.
5
5. Blend the soup in a food processor or blender after it as cooled a little.
6
6. Reheat the soup on the stove and serve (if it is too thick, add more milk).
158
kcal
Calories
6
g
Fat
23
g
Carbs
4
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 7 ingredients. The key ingredients include: 4 3/16 cups leek, 2 1/8 tablespoons butter, 1 onion finely chopped, 7/8 pound potatoes peeled and diced, and more.
Yes, Potato And Leek 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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