POTATO LEEK SOUP (CULINARY WEEK SPECIAL)
Skill Level: Beginner T
Servings: 6-8 Serving Size: 10-12 oz.
- 1 T. Olive oil
- 10 each Garlic cloves, whole
- 3 ½ cups Leeks, chopped
- 1 small Red onion, julienned
- 5 each Red potato, small, each cut into 8 pieces (large dice)
- 6-8 cups Vegetable stock, fill to just covering/reaching potatoes in pot
- To taste Salt and pepper
Bring large stockpot to medium high heat.
Add olive oil and garlic cloves. Cook for 2 minutes.
Add leeks and onion, stir. Cook 3-4 minutes.
Add potatoes followed by the vegetable stock. Add liquid so it just covers or reaches the potatoes.
Bring heat up so the soup begins to simmer.
Simmer until potatoes are fork tender, about 15 minutes.
Cut the heat (turn the heat source off). Use immersion blender to puree the soup.
Season with salt and pepper to taste.
Nutrition Information: This soup is rich in potassium, fiber and other micronutrients that support cellular health. Gluten-free, nut free, dairy free.
- Calories: 200
- Fat: 3 gms
- Protein: 5 gms
- Carbohydrates: 39 gms
- Fiber: 4 gms
- Added Sugar: 0 gms
- Sodium: 550 mgs