Leek And Potato Soup Recipe Easy

Ingredients

This delicious and easy leek and potato soup recipe is a great way to make a warm and comforting meal that’s perfect for a cold winter’s day. To make this soup, you’ll need: 2 large leeks, 4 large potatoes, 4 cups of vegetable stock, 2 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of pepper, 1/4 teaspoon of ground nutmeg, and 2 tablespoons of freshly chopped parsley for garnish.

Instructions

Start by preparing the leeks. Wash and slice them into thin rounds. Peel and dice the potatoes into small cubes. Heat the olive oil in a large pot over medium heat. Add the leeks and sauté for 3-5 minutes, or until they begin to soften. Add the potatoes, vegetable stock, salt, pepper, and nutmeg. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until the potatoes are tender.

Once the potatoes are cooked through, use an immersion blender to blend the soup until it’s smooth. Alternatively, you can transfer the soup to a blender or food processor and blend until it’s smooth. Taste and adjust the seasoning, if desired.

Serve the soup hot, garnished with freshly chopped parsley. Enjoy!

Nutrition

This leek and potato soup is a great source of vitamins and minerals. Leeks are a good source of vitamin K, vitamin A, vitamin C, folate, and dietary fiber. Potatoes are a good source of vitamin C, potassium, fiber, and magnesium. The soup also contains healthy fats from the olive oil, as well as protein from the vegetable stock.

One serving of this soup contains about 170 calories, 7 grams of fat, 21 grams of carbohydrates, 5 grams of fiber, and 7 grams of protein. This makes it a great option for those looking to watch their calorie intake but still enjoy a hearty and flavorful meal.

Storage

This soup can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, simply place the soup in a pot over medium heat and reheat until it’s heated through. You can also freeze the soup for up to 3 months. To freeze, let the soup cool completely before transferring it to an airtight container or freezer bag. Thaw overnight in the refrigerator and reheat as desired.

This leek and potato soup is a great way to enjoy a warm and comforting meal in no time. With its simple ingredients and quick cooking time, it’s a great option for busy weeknights. Enjoy!