Potato leek soup Recipe
This is a dish I make at the end of the gardening season and everyone loves it !! I use my scallions that I have left in the garden and allowed to grow quite large. I only use the white part as you would for leeks
Ingredients
- 2 or 3 large potato (about 2 lbs.)
- 2 large leeks (only the white parts )
- 2 quarts good chicken stock
- 1 pint heavy cream
- s & p to taste
Directions
- Wash and peel the potato's and cut in to 6
- Cut the leeks (use only the white parts) cut in half and slice them in to 1/4 to 1/2 in. pieces place in a large pot of water and allow to rinse very well to remove all sand
- Add the potato leeks and the chicken stock to a large stock pot and bring to a boil reduce to a simmer and cook Coverd partially until potato's are very soft and fall apart
- Use a burr mixer and puree until very smooth
- Add the heavy cream and bring back to a simmer
- Season to taste with salt and white pepper
- Serve with roasted garlic bread toasted and garnish with chopped scallion
- Enjoy
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 707g | |
| Recipe makes 4 servings | |
| Calories 374 | |
| Calories from Fat 201 | 54% |
| Total Fat 22.83g | 29% |
| Saturated Fat 14.01g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 781mg | 33% |
| Potassium 1154mg | 33% |
| Total Carbs 33.97g | 9% |
| Dietary Fiber 5.7g | 19% |
| Sugars 1.47g | 1% |
| Protein 9.48g | 15% |
