Leek and Potato Soup Recipe | My Recipe Time

Leek and Potato Soup Recipe

This is one of my favorite family soup.A great-tasting, hearty and satisfying soup that's perfect for a lunch or to start an otherwise light dinner.

Prep:20 mins
Cook:45 mins
Total:1 hr 5 mins
Leek and Potato Soup


2 tablespoons butter, or more if needed
2 leeks, cleaned and chopped
½ cup chopped onion
6 potatoes, peeled and cubed
4 cups chicken broth
1 cup half-and-half
4 ounces shredded Cheddar cheese (optional)
1 tablespoon chopped fresh parsley
1 teaspoon garlic powder
salt and ground black pepper to taste


 Step 1
Melt butter in a pot over medium heat. Cook and stir leeks and onion until vegetables are tender, about 5 minutes.

 Step 2
Stir potatoes and chicken broth into onion mixture; simmer until potatoes are tender, 20 to 25 minutes.

 Step 3
Pour half-and-half into potato soup and continue to simmer until slightly thickened, about 15 minutes more.

 Step 4
Stir Cheddar cheese, parsley, garlic powder, salt, and black pepper into soup until cheese is melted, about 5 minutes.

Nutritional Information

Leek and Potato Soup
Servings Per Recipe: 6
Calories: 364
% Daily Value *
Total Fat: 15.4g
24 %
Saturated Fat: 9.4g
Cholesterol: 49mg
16 %
Sodium: 983mg
39 %
Potassium: 1051mg
29 %
Carbohydrates: 45.9g
15 %
Fiber: 5.5g
22 %
Sugar: 5g
Protein: 11.7g
23 %
Exchange Other Carbs: 3
Vitamin A Iu: 1002IU
Niacin Equivalents: 5mg
Vitamin B6: 1mg
Vitamin C: 48mg
Folate: 61mcg
Calcium: 227mg
Iron: 3mg
Magnesium: 69mg
Thiamin: 0mg
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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