Leek and Potato Soup
A delicate and comforting Venezuelan soup made with leeks and potatoes. It's creamy without needing cream, perfect for cool days or when you want something homemade and easy.
Servings: 6 people
Calories: 212kcal
Ingredients
- 6 tablespoons (85 g) butter
- 4 cups (400 g) leeks, white part and some of the tender green part,, coarsely chopped
- 4 cups (600 g) potatoes, peeled and coarsely chopped
- 6 cups (1.4) liters water
- Salt to taste
- Freshly ground white pepper to taste
- 2 cups (80 g) croutons for serving
Instructions
- In a pot over medium heat, melt 4 tablespoons (55 g) of butter.
- Sauté the leeks until wilted.
- Add the potatoes and water. Turn the heat up to medium-high and cook covered until it boils. Then lower the heat and cook for 15-20 more minutes, until the potatoes are tender.
- With an immersion blender, blend until you get a smooth and creamy soup.
- Season with salt and pepper to taste. Add the remaining 2 tablespoons (30 g) of butter and stir until completely melted.
- Serve hot with croutons.
Nutrition
Calories: 212kcal | Carbohydrates: 24g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 774mg | Potassium: 350mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1342IU | Vitamin C: 11mg | Calcium: 58mg | Iron: 2mg