Simple Homemade Potato Leek Soup
Ingredients
The soup
-
4
pieces
leeks, thinly sliced
-
2
tablespoons
olive oil
-
to taste
none
Kosher salt
-
2
lbs
Potatoes, peeled and cut into 1-inch pieces
-
8
cups
vegetable stock, chicken stock, or water
-
to taste
none
Freshly cracked black pepper
-
½
cup
heavy cream
Herby bread crumbs (optional)
-
2
tablespoons
olive oil
-
1.5
cups
fresh bread crumbs
-
a pinch
none
sea salt
-
a few tablespoons
none
minced chives or parsley
-
zest of 1
none
lemon
Instructions
- Soak the sliced leeks in cold water for 5-10 minutes, then drain.
- In a large pot, heat olive oil with the leeks, add salt, cover, and cook on low for 10 minutes.
- Add the potatoes and enough stock to cover them, season with salt and pepper, and bring to a simmer.
- Cook until the potatoes are tender, about 20-30 minutes.
- Purée the soup until smooth, adding water or stock to adjust the consistency.
- Return the soup to the pot, stir in the cream, and simmer for a few more minutes.
- For the bread crumbs, toast them in olive oil with salt until golden, then mix in herbs and lemon zest.
Nutrition Facts (estimated)
Servings
8 to 10
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
600mg
Cholesterol
30mg
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