Classic Leek & Potato Soup
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Sugar-Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | each |
potatoes
finely diced |
* |
4 | cups |
chicken broth
|
|
2 | small |
leeks
washed, sliced and diced (further instructions below) |
* |
1 | pinch |
sea salt
|
* |
1 | teaspoon |
black peppercorns
cracked |
|
210 | millilitres |
cream
|
|
2 | tablespoons |
butter
|
|
1 | clove |
garlic
finely diced |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | x |
potatoes
finely diced |
* |
946 | ml |
chicken broth
|
|
2 | small |
leeks
washed, sliced and diced (further instructions below) |
* |
1 | pinch |
sea salt
|
* |
5 | ml |
black peppercorns
cracked |
|
2.1E+2 | millilitres |
cream
|
|
3E+1 | ml |
butter
|
|
1 | clove |
garlic
finely diced |
Directions
Preparation of leeks: 1. Slice lengthways down the leek.
Chop off the worn looking bits.
Peel back a layer by layer of leeks and wash them individually.
Stack these layers together and finely dice them.
Cooking: 1. Melt the butter in a pot then add the garlic and leeks and pepper.