Potato Leek Soup

Name: Potato Leek Soup
Cook time: 45 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 carrot, chopped; 2 stalks of celery, chopped; 3 1/2 cups chicken broth (or enough to barely cover potatoes); 1 Tsp. dried rosemary; ¼ cup fresh parsley; 1 Tbsp. fresh thyme; 1 clove garlic, minced; 3 leeks, thinly sliced; dash red pepper flakes; salt and pepper to taste; 2 Tbsp. salted butter; 1 Tbsp. Worcestershire sauce; 1 yellow onion, diced; 8-10 yukon gold potatoes, peeled and cubed

“The recipe Potato Leek Soup can be made in about 45 minutes. One serving contains 197 calories, 5g of protein, and 3g of fat. This recipe serves 8. For $1.03 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. A mixture of pepper flakes, worcestershire sauce, leeks, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a hor d'oeuvre. It will be a hit at your Autumn event. It is brought to you by Foodista. It is a good option if you're following a gluten free diet. Taking all factors into account, this recipe earns a spoonacular score of 60%, which is pretty good. Try Potato Leek Soup, Potato Leek Soup, and Potato-Leek Soup for similar recipes.”

total: 45 min
effort: Easy
serves: 8
ratings: New

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Ingredients

Serves 8

Carrotchopped1
Celerychopped2 stalk
Chicken brothor enough to barely cover potatoes3.5 cups
Rosemary1 tsp
Parsley¼ cup
Thyme1 tbsp
Garlicminced1 clove
Leeksthinly sliced3
Pepper flakes1 dash
Salt and pepper8 servings
Butter2 tbsp
Worcestershire sauce1 tbsp
Oniondiced1
Yukon gold potatoespeeled and cubed8

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 45 min

1
Prepare all vegetables. Leeks need extra attention when cleaning as they contain a lot of sand. To properly clean a leek remove the roots and the dark green ends, so just the white and light green part remains. Slice the leek length wise, halfway through, so all of its layers are visible. Rinse under cold water carefully pulling back layers to remove the sand. Shake off excess water and slice into thin discs.In a large pot or dutch oven, melt butter over medium high heat. Saut leeks, onions and garlic for roughly 3-5 minutes until tender. Do not brown the leeks as it will give your soup a burnt flavour.
2
Add potatoes, carrots, and celery. Cook for an additional 5 minutes stirring frequently.
3
Sprinkle with parsley, thyme, red pepper flakes, and rosemary, stir to combine.

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