Leek and Potato Soup (No Cream)

Name: Leek and Potato Soup (No Cream)
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 tbsp (30 ml) olive oil; 1 yellow onion; 2 stalks celery, chopped; 4 leeks, white parts only; 2 garlic cloves, chopped; 2 russet potatoes, peeled and cubed; ½ cup (75 g) of cauliflower; 4 cups (950 ml) of chicken broth; 1 tsp (6 g) salt; ¼ tsp (1.5 g) pepper; 2 tbsp (30 ml) chives, minced; 1 small baguette, sliced and chopped (about 2 cups); 1 garlic clove, minced; salt and pepper to taste

5 steps

Prep:45minCook:20min

A Leek and Potato Soup (no cream). This decadent soup gets its creaminess from cauliflower!

Updated at: Sun, 24 Nov 2024 07:05:41 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories115 kcal (6%)

Total Fat4.1 g (6%)

Carbs17.4 g (7%)

Sugars3.1 g (3%)

Protein3.1 g (6%)

Sodium907.7 mg (45%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

30mlolive oil

950mlchicken broth

6gsalt

1.5gpepper

30mlchives

minced

1baguette

small, sliced and chopped

Instructions

Step 1

In a large stock pot sauté the onion, celery, leeks, and garlic until soft and fragrant. Add potatoes, cauliflower and chicken broth. Simmer until fork tender about 10 mins.

Step 2

Puree soup in batches until smooth. Season with salt and pepper and garnish with fresh chives and croutons.

Step 3

For the croutons:

Step 4

Slice baguette in round slices and then slice in bite sized chunks. Toss with olive oil, garlic, salt and pepper. Bake at 375F (190 C) for 5-10 mins until golden brown.

Step 5

Top soup with freshly snipped chives and croutons.

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