Potato Leek Soup

Photo: Iain Bagwell; Styling: Dan Becker
Try this warm soup for a quick weeknight meal with bread and salad, or dress it up for company with crisp bacon or cheesy croutons to serve to company.

Yield:

Serves 4

Recipe from

Recipe Time

Prep: 30 Minutes

Nutritional Information

Calories 422
Caloriesfromfat 24 %
Protein 14 g
Fat 11 g
Satfat 5 g
Carbohydrate 68 g
Fiber 5.2 g
Sodium 1094 mg
Cholesterol 30 mg

Ingredients

1 tablespoon olive oil
4 cups sliced leeks (tender parts only from about 3, trimmed)
1 large garlic clove, minced
1 qt. reduced-sodium chicken or vegetable broth
3 large russet potatoes, peeled and chopped
1 cup half-and-half
2 teaspoons kosher salt

Preparation

1. Heat oil in a medium pot over medium heat. Cook leeks, stirring often until softened, about 5 minutes. Measure out 1/4 cup leeks and set aside. Add garlic to remaining leeks in pot and cook until fragrant, about 2 minutes. Increase heat to high. Add broth and potatoes and cook, covered, until potatoes are tender, 10 to 15 minutes. Add half-and-half and salt.

2. Working in batches, whirl soup in a blender to purée. Divide soup among 4 bowls and top each with about 1 tbsp. reserved leeks.

Note: Nutritional analysis is per 2-cup serving.

Note:

March 2010