Potato Leek Soup
Rich, warm, and creamy, this is simply the perfect comfort food.
- 8 Yukon gold potatoes, peeled and cubed
- 1 yellow onion, diced
- 3 leeks, sliced
- 2 stalks of celery, chopped
- 1 carrot, chopped
- 1 clove garlic, minced
- 2 Tbs salted butter
- 1/4 cup fresh parsley
- 1 Tbs fresh thyme
- 1 tsp dried rosemary
- dash red pepper flakes
- 1 Tbs Worcestershire sauce
- 6 cups chicken broth
- Salt and pepper to taste
- Prepare all vegetables. Leeks need extra attention when cleaning as they contain a lot of sand. To properly clean a leek, remove the roots and the dark green ends, so just the white and light-green parts remains. Slice the leek lengthwise, halfway through, so all of its layers are visible. Rinse under cold water, carefully pulling back layers to remove the sand. Shake off excess water and slice into thin discs.
- In a large pot or Dutch oven, melt butter over medium-high heat. Sauté leeks, onions, and garlic for roughly 3-5 minutes until tender. Do not brown the leeks as it will give your soup a burnt flavour.
- Add potatoes, carrots, and celery. Cook for an additional 5 minutes, stirring frequently. Sprinkle with parsley, thyme, red pepper flakes, and rosemary, stir to combine. Pour in chicken broth and season with Worcestershire sauce.
- Bring soup to a boil and cook for about 5 minutes. Reduce heat, cover, and simmer for 25-35 minutes. Remove from heat.
- Using a blender, puree soup in batches until smooth. Salt and pepper to taste.
Calories from Fat 71 (17%)
(13%)Total Fat 8g
(22%)Saturated Fat 4g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Total Carbohydrate 79g
(28%)Dietary Fiber 7g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.