Green Leek And Potato Soup Recipe
Servings: 2
Ingredients
- 2 Tbsp. roasted garlic extra virgin olive oil Or possibly 1 Tbsp. each roasted garlic and basil or possibly rosemary extra virgin olive oil
- 3 c. thinly sliced leeks separated into rings (white and light green parts) thoroughly rinsed and liquid removed
- 4 c. boiling water
- 1 1/2 Tbsp. instant vegetable stock pwdr
- 3/4 tsp salt, or possibly to taste
- 10 ounce packaged frzn minced spinach
- 1 c. unseasoned instant mashed potato flakes Freshly grnd black pepper, to taste
- 3 Tbsp. chopped fresh parsley, for garnish (optional)
Directions
- Makes 2 hearty servings
- Prep: under 10 min.
- Cooking: under 15 min
- There is nothing like a good leek and potato soup, with-its mellow-texture and harmonious flavors. It feels like magic to be able to produce such a satisfying rendition of this recipe in a matter of min.
- My secret weapon is instant potato flakes. Just stir them in and watch the soup develop a creamy thickness and a distinctive potato flavor in about thirty seconds. While I wouldn't rave about instant mashed potatoes, the flakes are surprisingly delicious in this think soup.
- What about the green in the recipe's title I've taken the liberty of tampering with the classic components by adding spinach, that gives the soup a whole new dimension-plus cheerful flecks of verdant color.
- In a soup pot, heat 1 Tbsp. roasted garlic oil and saute/fry the leeks, stirring frequently, till they begin to brown, about 3 min. Add in the boiling water, stock pwdr, and salt and bring to a boil. Add in the spinach, cover, and cook, occasionally breaking up the block of spinach with a fork, till the spinach is cooked but still bright green, 5 to 8 min.
- Turn the heat down to a simmer and sprinkle in the potato flakes while you stir. The soup will thicken almost immediately Add in black pepper to taste and the additional Tbsp. of infused extra virgin olive oil. Sprinkle each serving with the parsley if you wish.
- Green leek, potato, and corn soup: Add in 1 c. of defrosted corn kernels along with the potato flakes.
- Leek and potato soup with fresh chard: Omit the spinach and add in 1/2 lb. Swiss chard, trimmed and finely minced. Cook till the chard is tender, 3 to 5 min, before adding the potato flakes.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 756g | |
| Recipe makes 2 servings | |
| Calories 134 | |
| Calories from Fat 9 | 7% |
| Total Fat 1.11g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1059mg | 44% |
| Potassium 893mg | 26% |
| Total Carbs 27.03g | 7% |
| Dietary Fiber 6.7g | 22% |
| Sugars 3.86g | 3% |
| Protein 7.79g | 12% |
