Potato Leek Soup Recipe
A classic soup to warm you up this winter
Recipe from Mark Bittman, from the “How to Cook Everything” cookbook
Here’s the simplest potato and leek soup, a recipe that strikes me as medieval. It can warm you on a cold winter day or – if you make it in advance – cool you down in the middle of summer. Use a large sliced onion if you don’t have leeks or if you want potato soup.
Makes 4 servings
What You Need:
- 2 tablespoons butter or extra virgin olive oil
- 3 medium potatoes, any type, peeled and cut into small cubes
- 3 leeks, white and light green parts only, washed and sliced into thin rings
- salt and freshly ground black pepper
- 4 cups chicken, beef, or vegetable stock, or water
How to Make Potato Leek Soup
- Put the butter or oil in a large, deep pot over medium heat. When the butter melts or the oil is hot, add the vegetables. Sprinkle with salt and pepper and cook, stirring, until starting to soften, 2 or 3 minutes.
- Add the stock, adjust the heat so it gently bubbles, and cook until the vegetables are very tender, about 20 minutes (at this point, you may refrigerate the soup, covered, for up to 2 days; reheat before proceeding).
- Taste and adjust the seasoning and serve.
I hope you enjoy this recipe and let it warm you up on a cold, winter day!
Nutrients per serving:
- 274 Calories
- 5.7 g Fat
- 49 g Carbohydrates
- 9.7 g Protein
- 5.6 g Fibre
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