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 = 45What's this? |
Potato and Leek Soup
Servings = 8 | Serving size =about 2 cups
Serve with a side salad of your choice.
| 1/2 tsp | unsalted butter |
| 1 large | white onion (peeled and diced) |
| 2 | ribs celery (chopped) |
| 3 medium | potatoes (peeled and chopped) |
| 3 small | leeks (cleaned and sliced very thin) |
| 3 cups | water |
| 3 cups | 2% milk |
| 1/2 tsp | salt |
| 1/2 tsp | pepper |
Melt butter in a medium stock pot over medium heat and add onions. Cook slowly until slightly translucent. Stir frequently.
Add celery and cook for about two minutes more.
Add leeks and cook over medium heat slowly, until they are limp. Stir frequently.
Reduce the heat to medium-low and add the potatoes and water. Cook until the potatoes are slightly soft. This will take 20 – 25 minutes. Keep adding just enough water to keep the potato and leek mixture just covered.
When the potatoes are soft, add the milk slowly stirring continuously. Add the salt and pepper. Gently reheat the soup.
Nutrition Facts
Serving size: about 2 cups | Servings 8
Calories 146 | Calories from Fat 20
Amount Per Serving (% Daily Value)
Total Fat 2g (4%) | Saturated Fat 1g (7%)
Monounsaturated Fat 1g | Trans Fat 0g
Cholesterol 8 mg (3 %) | Sodium 225 mg (9 %)
Total Carbohydrates 26g (9%) | Sugars 8g
Dietary Fiber 3g (9%) | Protein 6g
Vitamin A 13% | Vitamin C 36 % | Calcium 17% | Iron 8%
Vitamin K 33 mcg | Potassium 635 mg | Magnesium 46 mg
"Only two things in this world are too serious to be jested on, potatoes and matrimony."
-Irish proverb
The refrigerator light goes on...
The best recipes are always the ones that are the simplest. I have been making this soup for decades and I am always amazed at how wonderful it is.