Recipe: Leek and Potato Soup 🍲

Overview:

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 3

Description:

This Leek and Potato Soup recipe is a delightful fusion of flavors, resulting from the combination of three different recipes. What’s unique about this recipe is that it maintains the texture of the vegetables without pureeing them, offering a rustic charm to the dish. Despite its simplicity with just a handful of ingredients, the soup turns out incredibly flavorful, boasting a beautiful golden hue. It’s a perfect choice for a quick, satisfying meal that’s both hearty and comforting.

“Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer.

• Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business

Get started now and elevate your projects!

Nutritional Information (per serving):

• Calories: 331.7
• Total Fat: 18.5g
• Saturated Fat: 11.1g
• Cholesterol: 46.4mg
• Sodium: 912.7mg
• Carbohydrates: 32g
• Fiber: 3.2g
• Sugar: 2.4g
• Protein: 10g

Ingredients:

• 3/4 leek, sliced
• 2 medium potatoes, diced
• 1/4 cup butter
• 3 cups chicken broth
• 3/4 cup flour
• 1 tsp black pepper
• 1 tsp dried basil
• 1/4 tsp paprika
• 1/4 tsp nutmeg
• 1 cup milk

Instructions:

1. Sauté Leeks: In a large pot, melt butter over medium heat. Add sliced leeks and sauté for about 5 minutes, until softened and fragrant.

2. Add Potatoes: Stir in diced potatoes and continue sautéing for an additional 5 minutes, allowing the potatoes to slightly brown and absorb the flavors.

3. Create Base: Sprinkle 3 tablespoons of flour over the leek and potato mixture, whisking constantly to combine. Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming. Season with black pepper, dried basil, paprika, and nutmeg, stirring well to incorporate.

4. Simmer: Reduce the heat to low and let the soup simmer for 20-25 minutes, or until the potatoes are tender and cooked through. Stir occasionally to prevent sticking.

5. Thicken: In a separate bowl, whisk together the milk and remaining tablespoon of flour until smooth. Pour the milk mixture into the soup, stirring continuously. Allow the soup to heat through until it starts bubbling gently.

6. Serve: Once heated through, remove the soup from the heat. Ladle it into bowls and serve hot, garnished with a sprinkle of fresh herbs if desired.

Tips:

• For a creamier texture, you can blend a portion of the soup using an immersion blender before adding the milk mixture.
• Adjust the seasoning according to your taste preferences. You can add more black pepper or herbs for extra flavor.
• Serve the soup with crusty bread or a side salad for a complete meal experience.
• This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

Enjoy Your Homemade Leek and Potato Soup! 🥣