Cream of Leek and Potato Soup

Name: Cream of Leek and Potato Soup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 710 milliliters peeled and roughly chopped baking potatoes, like russets; 79 milliliters minced chives or parsley; 118 milliliters creme fraiche or sour cream; 118 milliliters heavy cream; 710 milliliters sliced leeks, white and tender green parts; 6 teaspoons salt; 1 liters water

You can never have too many soup recipes, so give Cream of Leek and Potato Soup a try. This recipe makes 6 servings with 192 calories, 3g of protein, and 11g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 50 minutes. If you have baking potatoes, chives, leeks, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat. Cover partially, reduce heat, and simmer for 20 to 30 minutes until the vegetables are tender. Correct the seasoning, to taste, and puree with a handheld immersion blender, or in batches in a food processor.

Ingredients you will need

Vegetable