Potato Leek Soup

4 steps

Prep:15minCook:25min

Updated at: Wed, 02 Oct 2024 04:54:48 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories194.9 kcal (10%)

Total Fat12.9 g (18%)

Carbs16 g (6%)

Sugars5.4 g (6%)

Protein4.8 g (10%)

Sodium1211.2 mg (61%)

Fiber2 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 Tbspbutter

2leeks

white and pale green parts only, rinsed and roughly chopped

0.5yellow onion

½ tspthyme

medium, peeled and cut into quarters

6 cupschicken broth

½ Tbspmsg

1bay leaf

1 cupbuttermilk

½ cupheavy cream

½ tspground nutmeg

green onions

finely chopped

Instructions

Step 1

Heat butter in a large saucepan or Dutch oven over medium heat until melted. Add leeks, onion, thyme, salt and pepper to taste, and reduce heat to low, and cook, stirring frequently, until very soft but not browned, 10 to 15 minutes.

Step 2

Add potatoes, chicken broth, msg, and bay leaf. Bring to a boil over high heat, reduce to a gentle simmer, cover, and cook until potatoes are fall-apart tender, about 15 minutes.

Step 3

Discard bay leaf, turn off heat, and with an emersion blender, blend soup until completely smooth.

Step 4

Whisk in buttermilk and heavy cream. Whisking frequently, bring soup to a simmer over medium-high heat. Whisk in grated nutmeg. Season to taste with salt and pepper and serve with green onions.