Easy Potato Leek Soup

Easy Potato Leek Soup

Print Recipe
CourseDinner, Lunch, Soup
Prep Time10 minutes
Cook Time15 minutes
Servings4
Calories348kcal

Equipment

  • Stock pot or large sauce pot
  • serving spoon
  • Spatula
  • Knife
  • cutting board
  • measuring spoons and cups
  • immersion blender (or blender)

Ingredients

  • 2 leeks white part only
  • 6 russet potatoes medium
  • 1 Tbsp. olive oil
  • 3 cups low-sodium broth chicken or vegetable
  • 1 tsp ground black pepper
  • salt to taste
  • 4 cups leafy greens spinach, kale, or collards

Instructions

  • Wash leeks well under clean water (make sure to get between the layers). Slice the white part of the leeks and set aside.
  • Scrub the outside of the potatoes under clean water. With skins on, cut potatoes into 1 inch cubes and set aside.
  • Wash greens under clean water and cut into bite size pieces, set aside.
  • In a medium to large pot, add olive oil and bring to temperature. Add sliced leeks and sauté about 2-3 minutes. Add potatoes and seasonings. Stir together and sauté for 1 more minute.
  • Pour broth into the pot and bring to a boil. Reduce heat and cover with lid. Simmer for 15 minutes or until potatoes are tender.
  • With an immersion blender*, blend half the soup, leaving chunks. Stir in leafy greens Once greens are wilted, serve in individual bowls and enjoy!
    (*Can use a blender instead. Just add half the soup to the blender, blend, and stir back into the soup.)

Video

Notes

Add a protein source to make this into a balanced meal. Beans, cooked ground chicken, turkey, sausage, and beef would all be delicious! 
Nutrition Facts
Easy Potato Leek Soup
Serving Size
 
1 serving
Amount per 1 Serving
Calories
348
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Sodium
 
89
mg
4
%
Carbohydrates
 
68
g
23
%
Fiber
 
5
g
21
%
Sugar
 
4
g
4
%
Protein
 
12
g
24
%
Calcium
 
82
mg
8
%
Iron
 
4
mg
22
%
Potassium
 
1640
mg
47
%
* Percent Daily Values are based on a 2000 calorie diet.

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