Potato leek soup

A mild soup of potato and leek simmered in vegetable broth and finished with milk.

Number of servings

2

Nutrients

For entire dish

Calories

384 kcal

Protein

8.3 g

Carbohydrates

57.3 g

Fat

14.4 g

Fiber

6.9 g

Per serving

Calories

192 kcal

Protein

4.2 g

Carbohydrates

28.7 g

Fat

7.2 g

Fiber

3.5 g

Vitamins

For entire dish

Some micronutrient totals include only ingredients with a recorded value.

A

214.8 mcg

C

57.8 mg

D

0.6 mcg

E

0.3 mg

K

107.2 mcg

B12

0.3 mcg

Fe

0.1 mg

Ca

56.5 mg

K⁺

958 mg

Ingredients

• Potato — 200 g
• Leek — 120 g
• Vegetable broth — 300 g
• Butter — 15 g
• Whole milk — 50 g
• Table salt — 2 g
• Black pepper — 1 g
• Parsley — 3 g

Cooking instructions

1. Peel and dice the potato.
2. Slice the leek into thin rings and rinse them.
3. Chop the parsley.
4. Melt the butter in a pot over medium heat.
5. Cook the leek for 6 minutes until soft.
6. Add the potato, broth and salt and simmer for 18 minutes.
7. Mash some of the potato in the pot then stir in the milk and black pepper.
8. Ladle into a bowl, sprinkle with parsley and serve hot.