Potato Leek Soup (CULINARY WEEK SPECIAL)

 

Skill Level: Beginner T
Servings: 6-8 Serving Size: 10-12 oz. 
Course Soup
Total Time 45 minutes
Calories 200kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

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