Potato Leek Soup
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Cozy and comforting, Potato Leek Soup combines potatoes, leeks and broth for a simple homemade soup the whole family will love!
- 4 medium leeks (dark green stems removed)
- 1/2 large white onion (chopped)
- 2 medium russet potatoes (peeled and cut into cubes)
- 1 tablespoon flour (use AP gluten free flour for GF)
- 1 tbsp butter
- 4 cups chicken stock (use vegetable broth for vegetarians)
- 1/2 cup 2% milk
- salt and fresh pepper
Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.
In a medium soup pot, melt butter and add flour on low flame.
Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.
Add chicken stock, leeks, onion, potatoes and bring to a boil.
Cover and simmer on low for about 20-25 minutes, until potatoes are soft.
Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste.
Serving: 1-1/2 cup, Calories: 133kcal, Carbohydrates: 23.5g, Protein: 4.5g, Fat: 2.5g, Saturated Fat: 1.5g, Cholesterol: 7mg, Sodium: 416mg, Fiber: 3g, Sugar: 5g
Freestyle Points: 3
Points +: 3