Emprimir
Correo Electrónico
Add a photoChicago is having crisp fall weather right now, it makes me want homemade soup!!! I had potatoes and leeks on hand, so I decided to make a warming, filling and creamy potato & leek soup. If you are using canned or boxed broth this soup will be ready in 20 minutes or less. However, I decided to make my own fresh and homemade broth, as it makes so feel incredibly wholesome. I whipped up a quick vegetable broth (onions,carrots,celery,cabbage,thyme,& parsley). If you have left over mashed potatoes, this is a great way to use them up is my making this soup. I added sweet potato and nutmeg to really get an autumn feel and taste. Feel free to omit those ingredients.
Ingredientes
- 1 lb Idaho potatoes, peeled and cubed
- 2 cups of vegetable or chicken stock
- 1 medium leek, thinly sliced white and greens parts only
- 1 cup celery, sliced
- 1 tablespoon of butter
- Coarse salt
- Ground black pepper
- 1 1/2 cups milk (optional)
- 2 cups sweet potato, peeled and cubed (optional)
- 1/4 teaspoon ground nutmeg (optional)
- Fresh parsley or chive as garnish (optional)
Direcciones
- In a saucepan combine potatoes with 1 cup of the broth. Bring to a boil and reduce heat. Simmer covered for about 10-15 minutes or until potatoes are tender. Remove from heat, place in a bowl and cool slightly.
- In a large saucepan, over medium high heat, melt the butter. Add the sliced leeks and celery, cook for about 4 minutes or until tender. Add the remaining broth, (sweet potato and nutmeg) and bring to a boil, reduce heat and simmer, covered, for about 10 minutes.
- Transfer potato mixture in a blender or food processor and blend or process until smooth.
- Stir in potato mixture, (milk) and season with salt and pepper. Cook and stir occasionally for another 5 minutes, until thickened and warmed through.
- Season to taste with salt and fresh ground pepper. Garnish with a fresh herb spring of your choice, I used parsley.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 8 servings | |
| Calories 96 | |
| Calories from Fat 27 | 28% |
| Total Fat 3.02g | 4% |
| Saturated Fat 1.81g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 53mg | 2% |
| Potassium 356mg | 10% |
| Total Carbs 14.74g | 4% |
| Dietary Fiber 1.9g | 6% |
| Sugars 3.98g | 3% |
| Protein 2.81g | 4% |
.%20If%20you%20have%20left%20over%20mashed%20potatoes,%20this%20is%20a%20great%20way%20to%20use%20them%20up%20is%20my%20making%20this%20soup.%20I%20added%20sweet%20potato%20and%20nutmeg%20to%20really%20get%20an%20autumn%20feel%20and%20taste.%20Feel%20free%20to%20omit%20those%20ingredients.%20){kind=link}