Potato leek soup Recipe

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2 votes | 4048 views

This is a dish I make at the end of the gardening season and everyone loves it !! I use my scallions that I have left in the garden and allowed to grow quite large. I only use the white part as you would for leeks

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Servings: 4
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Ingredients

Cost per serving $2.38 view details

Directions

  1. Wash and peel the potato's and cut in to 6
  2. Cut the leeks (use only the white parts) cut in half and slice them in to 1/4 to 1/2 in. pieces place in a large pot of water and allow to rinse very well to remove all sand
  3. Add the potato leeks and the chicken stock to a large stock pot and bring to a boil reduce to a simmer and cook Coverd partially until potato's are very soft and fall apart
  4. Use a burr mixer and puree until very smooth
  5. Add the heavy cream and bring back to a simmer
  6. Season to taste with salt and white pepper
  7. Serve with roasted garlic bread toasted and garnish with chopped scallion
  8. Enjoy

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Nutrition Facts

Amount Per Serving %DV
Serving Size 707g
Recipe makes 4 servings
Calories 374  
Calories from Fat 201 54%
Total Fat 22.83g 29%
Saturated Fat 14.01g 56%
Trans Fat 0.0g  
Cholesterol 82mg 27%
Sodium 781mg 33%
Potassium 1154mg 33%
Total Carbs 33.97g 9%
Dietary Fiber 5.7g 19%
Sugars 1.47g 1%
Protein 9.48g 15%
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Reviews

  • Mathew
    If you are a chef I suggest you quit
    I've cooked/tasted this recipe!

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