Potato-Leek Soup Recipe

Name: Potato-Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons scallions (just the tops); 2 tablespoons vegetable oil; 1 large onion (chopped); 4 leeks (white and light green parts well cleaned and chopped); 4 yukon gold potatoes (chopped in 1-inch cubes); 8 cups soup broth (veggie or chicken works well); 1 teaspoon ground ginger; salt and pepper; 2 teaspoons lemon juice (or lime); 8 lemon slices (or lime slices, seeded and cut thin)

Servings: persons

2 tablespoons scallions (just the tops)
2 tablespoons vegetable oil
1 large onion (chopped)
4 leeks (white and light green parts well cleaned and chopped)
4 yukon gold potatoes (chopped in 1-inch cubes)
8 cups soup broth (veggie or chicken works well)
1 teaspoon ground ginger
salt and pepper
2 teaspoons lemon juice (or lime)
8 lemon slices (or lime slices, seeded and cut thin)

1
In a 6 quart sauce pot heat the vegetable oil and saute the onion over med. low heat until golden. About 20-25 minutes. Stir it occasionally.
2
Add the leeks, potatoes and 8 cups of the broth and the ground ginger. Bring to a boil.
3
Cover and reduce to a simmer for about 20 minutes or until the potatoes are tender.
4
Take off the heat and cool for a few minutes.
5
With a hand immersion puree the whole thing in the pot.
6
Add the salt and pepper. Taste to adjust seasonsings.
7
Add the lime juice.
8
At this point you can eat this soup or let it chill in the fridge.
9
Garnish each bowl of soup with a lemon slice and sprinkle some scallion over the soup.
10
Serve with crusty bread if you wish.
11
Bon Appetit!

242

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: 2 tablespoons scallions (just the tops), 2 tablespoons vegetable oil, 1 large onion (chopped), 4 leeks (white and light green parts well cleaned and chopped), and more.

Yes, Potato-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.

Potato-Leek Soup

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