Potato Leek Soup
A dish that leans on unsalted butter and leeks.
contains dairycontains meat
Ingredients
US
Metric
- 44 ml unsalted butter
- 2 large leeks
- 950 ml chicken or veggie stock
- 310 g peeled and sliced waxy potatoes
- 1 bay leaf
- 180 ml heavy cream
- white pepper
- (optional) ½ teaspoon ground nutmeg
- (optional) ½ tablespoon dill weed
Make it lactose-friendly
- 3 tablespoons unsalted butter → plant butter, ghee (mostly lactose-free), or olive oil
- ¾ cup heavy cream → lactose-free heavy cream or full-fat coconut cream
Steps
- Chop the white to light-green part of the leek into moderately sized pieces and discard the dark-green ends.
- Melt the butter in a pot on medium-low heat, add chopped leeks and potatoes. Stir until leeks are sweat.
- Add stock, bay leaf, pepper and optional ingredients now. Raise heat to medium-high, simmer until potatoes are tender.
- After removing the pot from the heat, remove the bay leaf and immersion blend pot until you reach a desired consistency.
- Stir in heavy cream and salt to taste.
Nutrition (estimated, per serving)
| Calories | 481 |
|---|---|
| Protein | 6.0 g |
| Fat | 33.9 g |
| Carbs | 41.4 g |
| Fiber | 5.0 g |
| Sodium | 42 mg |
Source
based.cooking (community recipes, public domain) — unlicense