Creamy leek potato soup (without the cream)
Leeks are a great source of vitamins A, C, and K, as well as dietary fiber.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 300 gram Leeks
- 500 gram Potatoes
- 4 cup Vegetable broth
- 2 teaspoon Olive oil
- 100 gram Onion
- 2 clove Garlic
- 1 teaspoon Thyme
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 tablespoon Chives
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped leeks, onion, and garlic. Cook until softened, about 5 minutes.
- Add diced potatoes, thyme, salt, and pepper. Stir well.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
- Use an immersion blender or transfer the soup to a blender to puree until smooth.
- Serve hot, garnished with chopped chives.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 5g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.