Leek and Potato Soup
Leek and Potato Soup is a classic comfort food that is perfect for cold weather. It's a low-calorie option, making it an excellent addition to any diet. The combination of leeks, potatoes, and a few simple ingredients creates a delicious and creamy soup that is perfect for a light meal or as a starter. This recipe is vegetarian, gluten-free, dairy-free, and vegan, making it suitable for many dietary preferences.
Nutrition Facts
Per serving
Energy
89 kcal
Protein
2 g
Carbs
17 g
Fat
1 g
Fiber
2 g
Ingredients
Leek
200 gms (200g)
Potato, brown skin, big
1 small (200g)
Plain Water
4 medium cup (1000g)
Olive Oil
1 tsp (5g)
Clove Garlic, Minced
0.5 tbsp (7.5g)
Black Pepper
1 tsp (2g)
Common salt
0.5 tsp (2.5g)
Fresh Parsley (chopped)
2 tbsp (10g)
Instructions
Preparation
-Wash the leeks thoroughly to remove any dirt or grit between the layers.
- Peel and cut potatoes into small cubes.
Cooking Steps
Heat olive oil in a large pot over medium heat.
Add minced garlic, and leeks. Sauté for 4-5 minutes until the vegetables are softened but not browned.
Add the cubed potatoes to the pot and pour in the water.
Season with salt and black pepper. Stir well.
Bring the soup to a boil, then reduce the heat to low.
Cover and let it simmer for 15-20 minutes, or until the potatoes are tender.
Using an immersion blender, blend the soup until smooth and creamy. If you prefer a chunkier texture, blend only part of the soup.
If the soup is too thick, add a little more stock or water to reach your desired consistency.
Taste the soup and adjust salt and pepper as needed.
Ladle the soup into bowls and garnish with fresh parsley. Serve warm.