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Leek and Potato Soup Recipe

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Leek and Potato Soup Recipe

Prep Time: Cook Time:


  • Leeks, raw | 5.00 leek
  • Russet potatoes, raw | 3.00 Potato medium 2-1/4" to 3-1/4" dia
  • Parsley, raw | 3.00 tbsp
  • light whipping cream | 6.00 tbsp
  • Salt | 1.00 dash
Nutrition Facts (Per Serving)

Calories per serving: 173.86 mg

Fat per serving: 4.97 g

Saturated fat per serving: 2.96 g

Protein per serving: 3.78 g

Sodium per serving: 52.16 mg

Cholesterol per serving: 16.65 g


  1. Trim leeks; clean them then cut into thin slices. Peel the potatoes and cut into cubes. Mince the parsley.
  2. Place potatoes, leeks and salt in a large saucepan. Pour 8 cups of water, cover partially and cook over medium heat for 45 minutes until vegetables are tender.
  3. Remove from heat then mash or process the vegetables and adjust seasoning.
  4. When about to serve, stir in the cream and garnish with parsley!

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