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Leek and Potato Soup
Source: dLife

A hearty soup with potato, leeks and onions.

Prep Time: 10 minutes
Cook Time: 50 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 223.4
Total Carbs 22.9 g
Dietary Fiber 2.8 g
Sugars 4.2 g
Total Fat 12.8 g
Saturated Fat 7.6 g
Unsaturated Fat 0.5 g
Potassium 109.0 mg
Protein 8.0 g
Sodium 138.3 mg
Dietary Exchanges
2 1/2 Fat , 1 1/2 Vegetables , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/4 cup  unsalted butter
2 each  fresh leeks
1 each  small onions
12 oz  potatoes, fresh, medium
3 3/4 cup  low fat unsalted chicken broth
1 pinch  salt and pepper
  1. Heat 1 ounce/2tablespoons of butter in a large pan over medium heat. Add the leeks and onion, cook gently for about 7 minutes, until softened.
  2. Add potatoes to the pan and cook for 2-3 minutes, then add the stock and bring to boil. Cover and simmer for 30-35 minutes, until potatoes are tender.
  3. Season to taste, remove pan from heat. Chop up and stir in the remaining butter.
  4. Serve hot with fresh crusty bread.

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