By Kuritomo W
Leek Potato and Corn Soup
Gluten Free Leek Potato and Corn Soup. If you are on a vegan diet, substitute butter with dairy-free butter and chicken stock with vegetable stock. Check the TikiTok (@kuritomo) and Instagram (kuritomo_cooking). Thanks!
Updated at: Thu, 17 Aug 2023 08:50:43 GMT
Nutrition balance score
Unbalanced
Glycemic Index
49
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories208.4 kcal (10%)
Total Fat7.1 g (10%)
Carbs27.9 g (11%)
Sugars7.2 g (8%)
Protein9.8 g (20%)
Sodium1229.5 mg (61%)
Fiber3 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Heat a large pot over medium heat, add butter. Add garlic and sauté until softened.
Step 2
Add onion, leak, celery and cook for about 5 minutes.
Step 3
Add chicken stock, and let it simmer. Add potatoes.
Step 4
Meanwhile, place corn into microwave safe container, and cook for about 6 minutes. Using tongs and broil corn on stove top. Set them aside.
Step 5
Heat a pan with medium heat without oil, sauté mushrooms. Add mushrooms into the soup pot.
Step 6
Add Umami powder ( Trader Joe’s), Salt and pepper. Taste and add more salt if you want to.
Step 7
Add potato starch resolved in water, and stir the soup.
Step 8
Add corn and chopped chives. Serve with fresh dill.
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