Potato and leek soup

Potato and leek soup


A warm leek and potato soup that is delicious and easy to make.

The ingredient of Potato and leek soup

  1. 30g (1 1/2 tablespoons) butter
  2. 1 tablespoon olive oil
  3. 2 medium leeks, trimmed, thinly sliced, washed
  4. 3 medium (about 500g) coliban (washed) potatoes, peeled, chopped
  5. 750mls (3 cups) Massel vegetable liquid stock
  6. 125mls (1/2 cup) milk
  7. 125mls (1/2 cup) thin cream
  8. Salt & ground pepper, to taste
  9. Ground nutmeg, to taste

The instruction how to make Potato and leek soup

  1. Heat the butter and olive oil in a large saucepan over medium heat until the butter is melted.
  2. Add leeks and stir to coat well. Reduce heat to low, cover and cook for 5 minutes or until softened slightly.
  3. Add potatoes and stir to coat well. Increase heat to high and add the stock. Bring to boil, reduce heat to medium-low and simmer, covered, for 15 minutes or until potatoes are tender. (See microwave tip.) Remove from heat and stand for 5 minutes.
  4. Place 1/2 the soup into a blender or the bowl of a food processor and blend until smooth. Repeat with the remaining soup and return to the saucepan. Add milk and cream and cook over low heat, stirring occasionally, for 5 minutes or until heated through. Season well with salt and pepper. Ladle into soup bowls, sprinkle with nutmeg and serve immediately.

Nutritions of Potato and leek soup

fatContent: 331.732 calories
saturatedFatContent: 24 grams fat
carbohydrateContent: 13 grams saturated fat
sugarContent: 21 grams carbohydrates
fibreContent: 6 grams sugar
cholesterolContent: 7 grams protein
sodiumContent: 53 milligrams cholesterol

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