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Potato Leek Soup

Yields4 ServingsPrep Time20 minsCook Time40 minsTotal Time1 hr

Ingredients
 3 cups large leeks (chopped)
 2 tbsp butter
 4 cups chicken broth (or vegetable broth for vegetarian option)
 1 kg potatoes (Yukon gold or Russet)
 1 tsp sea salt, less or more to taste
 1 pinch dried marjoram
 2 qts sprigs fresh thyme
 1 qt bay leaf
 ¼ cup chopped fresh parsley
 Sprinkle of Tabasco sauce or other red chili sauce
 White or black pepper to taste
Directions
1

Clean and cut the leeks: Cut off the roots of the leeks. Cut the leeks lengthwise, fan them open under running water to dislodge any dirt or mud hiding inside.

2

Cook leeks in butter to soften: Melt butter on medium heat in a 3 to 4-quart thick-bottomed pot. Add the chopped leeks, stir to coat with the butter.

3

Simmer the soup: Add the broth, diced potatoes, bay leaf, marjoram, thyme, and a teaspoon of salt to the pot.

4

Puree the soup: Remove and discard the bay leaf and thyme sprig. Use an immersion blender or standing blender to blend about half of the soup if you want a chunky soup, or all of it if you would like your soup to be more smooth.

5

Season the soup: Add the parsley, and cook a few minutes more. Add a few dashes of Tabasco to taste

Nutrition Facts

Serving Size 1 cup (227g)

Servings 4


Amount Per Serving
Calories 126Calories from Fat 45
% Daily Value *
Total Fat 5g8%

Saturated Fat 2g10%
Cholesterol 9mg3%
Sodium 684mg29%
Total Carbohydrate 18g6%

Dietary Fiber 2g8%
Sugars 1g
Protein 3g6%

Vitamin A 36%
Vitamin C 27.9%
Calcium 40%
Iron 0.5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.