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From Scratch Potato Leek Soup Recipe
This wonderful soup will warm your tummy on the coldest of evenings and will bring warmth around the dinner table.
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
Soup
Cuisine:
American
Servings:
8
cups
Calories:
184
kcal
Author:
Tiffany McCauley
Ingredients
6
cups
chicken broth
3
lb.
potatoes
(white potatoes, peeled)
2
medium
leeks
(quartered and sliced after a thorough cleaning)
3
tbsp.
olive oil
1
tbsp.
garlic powder
2
tsp.
dried thyme
2
tsp.
onion powder
1
tbsp.
white wine vinegar
US Customary
-
Metric
Instructions
In a medium to large stock pot, bring the broth and potatoes to a boil.
While the potatoes boil, sauté the sliced leeks in the oil until they are soft and just beginning to brown.
Add the leeks to the potatoes and stir in the garlic powder, thyme and onion powder.
When the potatoes are soft, blend everything together, adding the vinegar, until smooth. Allow to cool slightly and serve.
Notes
Please note that the nutrition data is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
1
cup
|
Calories:
184
kcal
|
Carbohydrates:
28
g
|
Protein:
6
g
|
Fat:
6
g
|
Sodium:
669
mg
|
Potassium:
927
mg
|
Fiber:
5
g
|
Sugar:
1
g
|
Vitamin A:
420
IU
|
Vitamin C:
35.3
mg
|
Calcium:
104
mg
|
Iron:
8
mg