Potato-Leek Soup

Name: Potato-Leek Soup
Prep time: 25 min
Total time: 50 min
Yield: 8 servings
Ingredients: 4 tablespoons unsalted butter (1/2 stick), or 2 tablespoons olive oil; 2 leeks, white and pale green parts only, quartered lengthwise and sliced; Kosher salt and freshly ground black pepper; 3 pounds Yukon gold potatoes, peeled and cut into bite-sized pieces; 6 cups low-sodium chicken broth, plus more if needed

Leeks Potatoes French Easy

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8 servings Easy

Total: 50 mins Active: 25 mins

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Ingredients (5)

4 tablespoons unsalted butter (1/2 stick), or 2 tablespoons olive oil
2 leeks, white and pale green parts only, quartered lengthwise and sliced
Kosher salt and freshly ground black pepper
3 pounds Yukon gold potatoes, peeled and cut into bite-sized pieces
6 cups low-sodium chicken broth, plus more if needed

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Nutritional Information

Calories236
Fat8.09g
Saturated fat1.32g
Trans fat
Carbs35.75g
Fiber4.43g
Sugar2.44g
Protein7.49g
Cholesterol
Sodium69.02mg
Nutritional Analysis per serving (8 servings) Powered by

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A classic French home-style soup that can be ready in under an hour. To make this dairy-free, use olive oil (or margarine) instead of the butter.

by Kim Laidlaw

Instructions

1In a Dutch oven or heavy pot over medium heat, melt the butter (or warm the oil). Cook the leeks with a sprinkle of salt until tender, about 5 minutes.
2Add the potatoes, broth, and 1 teaspoon salt; stir to mix well. Bring to a boil, partially cover, reduce the heat to low, and simmer until the potatoes are tender, about 20 minutes.
3Depending on how smooth or chunky you like your soup, you can purée it in a blender (very smooth), puree it with an immersion blender (smooth), or use a potato masher to mash the potatoes until slightly chunky.
4Taste and adjust the seasoning with salt and pepper. Serve in warmed bowls.

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