30 Minute Leek And Potato Soup Food
30-MINUTE LEEK AND POTATO SOUP
The whole family will love this creamy & comforting leek and potato soup! It's made with 7 plant-based ingredients, takes only 30 minutes to cook, and is rich in flavor.
Provided by Bethany Kramer
Categories Main Course Soup
Time 37m
Number Of Ingredients 9
Steps:
- Rinse and drain leeks: in a small bowl add chopped leeks and rinse thoroughly before draining.
- Soak potatoes: place diced potatoes in a bowl with cold water and set aside.
- Saute arromatics: In a large pot on medium heat saute garlic, leeks, and onion together with oil and pinch of salt until soft - about 5-7 minutes.
- Add additional ingredients: Drain water from potatoes and add to pot along with vegetable broth, thyme sprigs, and salt & pepper - cover and let simmer for about 15 minutes. Potatoes should be soft when tested with a fork.
- Blend soup: Use a fork to remove the thyme sprigs. Then using a hand-blender or high-powered blender, puree ingredients until the consistency is creamy and smooth (about 20-30 seconds). Note: if using a blender you may need to blend the soup in batches.
- Season and serve: season soup to taste with salt & a good amount of black pepper. Taste, and adjust flavor as needed. Serve with chopped chives and enjoy!
Nutrition Facts : Calories 172 kcal, Carbohydrate 40.6 g, Protein 4.4 g, Fat 0.4 g, Sodium 460.1 mg, Sugar 6.3 g, ServingSize 1 serving
ROASTED LEEK AND POTATO SOUP - BEST RECIPE EVER!
I adapted this from: http://crepesofwrath.net/2013/02/08/carrot-potato-leek-soup/ Without a doubt this is the most delicious Leek and Potato soup I've ever had.
Provided by Ex-Pat Mama
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400º F. Place all veggies on a large baking tray.
- Drizzle olive oil over all. Sprinkle spices over all. Toss the veggies to thoroughly coat with oil and seasonings.
- Bake for 30 minutes, or until veggies are fork tender - this can be done early in the day.
- Place the roasted veggies in a large stock pot. I pop the garlic cloves out of their papery skins at this point. Cover with veggie broth. Using an immersion blender puree the vegetables. Add broth until your soup is the desired consistency. Heat through and serve.
Nutrition Facts : Calories 251, Fat 12.4, SaturatedFat 1.7, Sodium 422, Carbohydrate 32.9, Fiber 4.7, Sugar 3.3, Protein 3.9
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