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Leek onion and Potato Soup Recipe
|Potatoes||2 Medium, peeled and diced|
|Onion||1 Medium, chopped small|
|Light chicken stock/Water||1 1⁄2 Pint (850 Milliliter)|
|Milk||1⁄2 Pint (275 Milliliter)|
|Butter||2 Ounce (50 Gram)|
|Cream/Top of milk||2 Tablespoon|
|Snipped chives/Chopped parsley||1 1⁄2 Tablespoon (Fresh)|
|Freshly milled black pepper||To Taste|
Calories 429 Calories from Fat 147
% Daily Value*
Total Fat 17 g25.5%
Saturated Fat 9.4 g46.8%
Trans Fat 0 g
Cholesterol 42.4 mg
Sodium 437.1 mg18.2%
Total Carbohydrates 62 g20.7%
Dietary Fiber 6.2 g24.9%
Sugars 18.6 g
Protein 12 g24.2%
Vitamin A 73.7% Vitamin C 76.9%
Calcium 22.7% Iron 28.5%
*Based on a 2000 Calorie diet
1 Trim off the tops and roots of the leeks.
2 Discard the tough outer layer.
3 Split them in half length-ways and slice them finely.
4 Wash thoroughly and drain well.
5 In a large thick-based saucepan, gently melt the butter.
6 Add in the leeks, potatoes and onion, stirring with a wooden spoon to coat with butter.
7 Season with salt and pepper.
8 Cover and let the vegetables sweat over a very low heat for about 15 minutes.
9 Add in the stock and milk.
10 Bring to a simmer point, put the lid back on.
11 Let the soup simmer gently for another 20 minutes or until the vegetables are soft.
12 Into a liquidiser, put the whole lot and blend to a puree, or press it all through a sieve.
13 Transfer the soup to the saucepan and reheat gently.
14 Correct the seasoning, and stir in the chopped chives.
15 Add in a swirl of cream and serve.