Potato Leek Soup
A silky smooth soup that's naturally thickened by puréeing the potatoes, so it's gluten free.
Servings: 6
Calories: 124kcal
Ingredients
- 2 tsp extra virgin olive oil
- 2 cups sliced leeks, 1-2 leeks depending on size
- 2 ½ cups peeled and diced potatoes, about 3 medium
- 4 cups chicken broth or a 900 ml carton or vegetable broth for a vegan version
- 1/3 cup dry white wine or vermouth optional
- 1 bay leaf
- 1 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. If using homemade, the calories and fat content will be higher.
Nutrition
Serving: 1bowl | Calories: 124kcal | Carbohydrates: 22.3g | Protein: 3.2g | Fat: 1.7g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.1g | Sodium: 1096mg | Potassium: 518.6mg | Fiber: 2.8g | Sugar: 1.7g