Chilled Potato and Leek Soup Recipe Video
Ingredients
| Olive oil | 2 Tablespoon | |
| Sweet onion | 1 Medium, chopped | |
| Leek | 2 Medium, chopped | |
| Fresh thyme | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 4 Pinch | |
| Potatoes | 3 Medium, peeled and chopped | |
| Chicken stock | 4 Cup (64 tbs) | |
| Goat cheese | 4 Ounce, softened | |
| Prosecco white wine | 1 Bottle (1 l) | |
| Butter | 2 Tablespoon |
Nutrition Facts
Serving size
Calories 736 Calories from Fat 240
% Daily Value*
Total Fat 27 g41.8%
Saturated Fat 12.7 g63.7%
Trans Fat 0 g
Cholesterol 53.1 mg17.7%
Sodium 982.9 mg41%
Total Carbohydrates 62 g20.7%
Dietary Fiber 6.1 g24.5%
Sugars 14.4 g
Protein 20 g40.1%
Vitamin A 64.1% Vitamin C 83.2%
Calcium 40.3% Iron 35.7%
*Based on a 2000 Calorie diet
Directions
1.Chop and peel potatoes,onion and leek.
MAKING
2. In a stock pot or saucepan, melt the butter along with olive oil and heat. To that add onion,leek,thyme with salt and pepper. Saute until soft.
3.Now add potatoes and chicken stock to it.
4.Simmer this for 20 minutes till the potatoes are soft.
5.Now add in the goat cheese.
6.Using an immersion blender, puree the soup until smooth and creamy.
7.Refrigerate to chill thoroughly.
8.Finally pour in wine before serving and blend.
SERVING
9.Serve chilled in soup bowls.
Chef
