Potato Leek Soup
A silky smooth soup that's naturally thickened by puréeing the potatoes, so it's gluten free.
Ingredients
- 1 Tbsp extra virgin olive oil
- 2 cups sliced leeks, 1-2 leeks depending on size
- 2 cups peeled and diced potatoes, about 2 medium
- 4 cups chicken broth or a 900 ml carton or vegetable broth for a vegan version
- ⅓ cup dry white wine or vermouth optional
- 1 bay leaf
- 2 tsp fresh tarragon or thyme plus more for garnish
- salt to taste amount depends on sodium level of chicken broth
- cracked black pepper
Instructions
- Clean and slice leeks. Add to pot with olive oil and sauté gently on medium-low for about 10 minutes until soft.
- Peel and dice potatoes. Add to pot along with broth, wine, bay leaf and tarragon.
- Simmer for 20 minutes until potatoes are fork tender. Taste and season with salt if required.
- Remove bay leaf and purée mixture until silky smooth.
- Garnish as desired and add fresh cracked black pepper before serving.
Notes
The nutritional information is based on using a carton of store bought chicken broth with reduced sodium. If using homemade, the calories and fat content will be higher.
Nutrition
Serving: 1bowlCalories: 161kcalCarbohydrates: 25.2gProtein: 3.8gFat: 3.8gSaturated Fat: 0.6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.4gSodium: 935mgPotassium: 576.4mgFiber: 2.9gSugar: 3.4g
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