Leek & Potato Soup
Description
This International soup features Leeks white only, Butter 1/, Chicken Stock or, Milk. It delivers hearty, protein-packed satisfaction, smooth, comforting richness. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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IMPORTANT - Do not use baking potatoes.
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Use only thin skin white or Red Bliss.
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Mince leeks and onion finely.
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Saute leeks and onion in butter in a large soup pot until soft.
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Slice potatoes very thin.
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Add sliced potatoes and chicken stock to soup pot and
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cook over medium high
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heat until potatoes are fully cooked and soft.
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Approx.
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minutes.
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Let mixture
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cool Puree potatoe and broth mixture in a food processor or blender in batches until smooth.
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Return to soup pot add milk and cream and bring to a boil.
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Serve and enjoy.
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Don't worry though, this soup freezes exceptionally well
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1495.5kcal
- % Daily Value *
- Total Fat 82.5g127%
- Saturated Fat 31.6g158%
- Cholesterol 491.8mg164%
- Sodium 693.5mg29%
- Total Carbohydrate 24.9g9%
- Dietary Fiber 2.0g8%
- Sugars 14.7g
- Protein 137.8g276%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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