Creamy Leek and Potato Soup
179 people added this to their Recipe Box
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per each of 10 servings: about | - |
| cal | 181 |
| pro | 6 g |
| total fat | 8 g |
| sat. fat | 4 g |
| carb | 23 g |
| fibre | 2 g |
| chol | 15 mg |
| sodium | 314 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 10 |
| vit A | 27 |
| vit C | 17 |
| folate | 15 |
Though the dark leek tops are too tough for this soup, they would add lots of flavour to the stockpot.
Ingredients
- 3 tbsp vegetable oil
- 3 leeks, (white and green parts only), thinly sliced (about 12 oz/375 g)
- 1 celery rib, diced
- 1 carrot, diced
- 1/2 tsp salt
- 1/4 tsp dried thyme
- 1/4 tsp white pepper or black pepper
- 3 Yukon Gold potatoes, (2 lb/1 kg) peeled and chopped
- 4 cups Homemade Chicken Broth recipe or Homemade vegetable stock Recipe
- 2 cups Pumpernickel Croutons
- 1/2 cup crumbled blue cheese
- 1/4 cup minced fresh parsley
Preparation
Classic Homemade Chicken Stock
Homemade Vegetable Stock
Pumpernickel Croutons
In Dutch oven, heat oil over medium-high heat; sautee leeks, celery, carrot, salt, thyme and pepper, stirring occasionally, until softened, about 8 minutes.
Add potatoes, stock and 4 cups (1 L) water; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 25 minutes. Let cool slightly.
In batches in blender, puree soup until smooth; strain into clean pot. (Make- ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.) Reheat if necessary. Garnish each serving with Pumpernickel Croutons, blue cheese and parsley.
Homemade Vegetable Stock
Pumpernickel Croutons
In Dutch oven, heat oil over medium-high heat; sautee leeks, celery, carrot, salt, thyme and pepper, stirring occasionally, until softened, about 8 minutes.
Add potatoes, stock and 4 cups (1 L) water; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 25 minutes. Let cool slightly.
In batches in blender, puree soup until smooth; strain into clean pot. (Make- ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.) Reheat if necessary. Garnish each serving with Pumpernickel Croutons, blue cheese and parsley.
Source : Canadian Living Magazine: November 2008
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