Leek and Potato Soup
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Leek and Potato Soup
Photography by Yvonne Duivenvoorden
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 206 |
| pro | 6 g |
| total fat | 10 g |
| sat. fat | 2 g |
| carb | 25 g |
| fibre | 2 g |
| chol | 8 mg |
| sodium | 589 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 8 |
| vit A | 24 |
| vit C | 20 |
| folate | 11 |
This vibrant recipe for Leek and Potato Soup features hints of cheese and bacon to round out a tested classic. For a vegetarian version, simply replace chicken stock with vegetable stock, and omit the bacon.
Ingredients
- 3 tbsp vegetable oil
- 2 (white & light green parts only) leeks, thinly sliced
- 1 celery stalk, diced
- 1 carrot, diced
- 1/2 tsp salt
- 1/4 tsp dried thyme
- 1/4 tsp white pepper or pepper
- 2 large Yukon Gold potatoes, peeled & chopped
- 3 cups sodium-reduced chicken stock
- 2 thick slices bacon
- 1/4 cup shredded Cheddar cheese
- 2 tbsp minced fresh parsley
Preparation
In Dutch oven, heat oil over medium-high heat; saute leeks, celery, carrot, salt, thyme and pepper until softened, about 8 minutes.
Add potatoes, stock and 3 cups (750 mL) water; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 20 minutes. Let cool slightly.
Meanwhile, in skillet, fry bacon until crisp; drain on paper towels then crumble.
In batches in blender, puree soup until smooth; strain into clean pot and reheat gently. Sprinkle each serving with bacon, cheese and parsley.
Add potatoes, stock and 3 cups (750 mL) water; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 20 minutes. Let cool slightly.
Meanwhile, in skillet, fry bacon until crisp; drain on paper towels then crumble.
In batches in blender, puree soup until smooth; strain into clean pot and reheat gently. Sprinkle each serving with bacon, cheese and parsley.
Source : Canadian Living Magazine: November 2007
- Keywords : Soup; Leeks; Potatoes; Cheddar cheese; Sautee; Boil; Chicken broth/stock; Bacon;
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