LEEK AND POTATO SOUP
Make and share this Leek and Potato Soup recipe from Food.com.
Provided by Lorrie in Montreal
Categories Low Protein
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Wash leeks very well and cut off the green leaves,leaving only a few inches of green tender leaves.
- Chop the leaves and reserve.
- Cut the white part of the leeks into 1/4-inch slices.
- Melt butter in a large pan, add the leeks and onions and cook for about five minutes. Add the leek leaves and cook for an additional three minutes.
- Add the chicken broth, potato cubes and wine and bring to a boil.
- Cover and simmer on low heat for about one hour.
- Put soup in a blender, a few cups at a time, and puree.
- Once each batch has been pureed, pour it from the blender back into the pan.
- Simmer over moderate heat and then add the salt and pepper and Half and Half.
- Sprinkle with parsley and chives and serve.
Nutrition Facts : Calories 267.5, Fat 14, SaturatedFat 8.2, Cholesterol 35.3, Sodium 847.1, Carbohydrate 27.4, Fiber 3.5, Sugar 5.5, Protein 9.1
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