Leek & Potato Soup (No Cream)
Leek & Potato Soup is a hearty, nourishing dish that warms you from the inside out. This recipe offers all the cozy flavors without the heaviness of cream, making it a healthier option without sacrificing any of the taste.
Ingredients
- 2 large leeks white and light green parts only, thinly sliced
- 2 cups Russet potatoes peeled and diced
- 4 cups vegetable or chicken broth
- 2 tablespoons butter
- Salt and pepper to taste
- 2 cloves garlic minced
- Fresh parsley chopped, for garnish
- Bacon bits for topping
Instructions
- Heat butter in a large pot over medium heat. Add the sliced leeks and minced garlic, sautéing until softened and fragrant, about 5 minutes.
- Stir in the diced potatoes and continue to cook for another 3-4 minutes, allowing the flavors to meld together.
- Pour in the vegetable or chicken broth, ensuring the potatoes and leeks are fully submerged. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer, covered, for about 15-20 minutes or until the potatoes are fork-tender.
- Using an immersion blender or transferring the soup to a blender, blend until smooth and creamy. Season with salt and pepper to taste.
- Ladle the soup into bowls, garnishing each serving with a sprinkle of fresh parsley and a generous topping of bacon bits.
- Serve hot and relish in the comforting flavors of this simple yet satisfying Potato & Leek Soup with Bacon Topping.
Notes
The nutritional information for a serving of Leek & Potato Soup can vary depending on specific ingredients and portion size, but here's a general breakdown based on the provided recipe:
- Calories: 250 per serving
- Fat: 10 grams
- Carbohydrates: 40 grams
- Protein: 8 grams
- Fiber: 6 grams
- Sodium: Varies based on the amount of added salt and broth used