Cream of Leek & Potato Soup
A perfect meal for a rainy and chilly day
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: soups
Cuisine: American
Keyword: leeks, potato soup
Servings: 6 -8
Calories: 441kcal
- 3 large leeks sliced
- 1 medium to large onion
- 3 tbsp butter
- 3 1/2 cups chicken stock vegetable stock may be subbed
- 6 medium Russet potatoes
- 1 cup heavy cream
- salt & pepper to taste
Follow pictures in post for step-by-step instructions
Soup can be made vegetarian by omitting chicken stock and substituting vegetable stock. For a vegan soup, substitute vegetable stock, omit cream and saute in coconut oil instead of butter.
Serving: 1serving | Calories: 441kcal | Carbohydrates: 53g | Protein: 10g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 74mg | Sodium: 286mg | Potassium: 1172mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1502IU | Vitamin C: 19mg | Calcium: 90mg | Iron: 3mg