Unprocessed Week Recap (: Cream of Potato-Leek Soup)
Unprocessed Week Recap (: Cream of Potato-Leek Soup) might be just the soup you are searching for. This recipe serves 8 and costs 77 cents per serving. One serving contains 148 calories, 3g of protein, and 8g of fat. Head to the store and pick up new potatoes, cream, salt, and a few other things to make it today. This recipe from Simple Bites has 44 fans. From preparation to the plate, this recipe takes roughly 37 minutes. Autumn will be even more special with this recipe. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 36%. This score is rather bad. If you like this recipe, take a look at these similar recipes: Cream of potato and leek soup, Cream of Potato & Leek Soup, and Cream of Leek and Potato Soup.
Servings: 8
Preparation duration: 12 minutes
Cooking duration: 25 minutes
Ingredients:
2 rashers thick-cut, double smoked bacon, chopped
1/2 cup whole cream
3/4 lb chopped leek, mostly white with some green, about one large leek
1.1 lb new potatoes, peeled and quartered
1 teaspoon salt
Equipment:
pot
blender
Cooking instruction summary:
Heat a medium heavy-bottomed pot over medium heat and add the bacon. Saute for about five minutes until the fat is rendered and bacon begins to crisp.Add chopped leek and saute until leek is wilted, about two minutes.Add chopped potatoes and 4 cups of filtered water.Simmer, partially covered for 25 minutes, or until potatoes are soft. Stir occasionally.In two batches, puree soup in a blender until velvety. Add salt and cream, blend again and taste for seasoning. Serve hot.
Step by step:
1. Heat a medium heavy-bottomed pot over medium heat and add the bacon.
2. Saute for about five minutes until the fat is rendered and bacon begins to crisp.
3. Add chopped leek and saute until leek is wilted, about two minutes.
4. Add chopped potatoes and 4 cups of filtered water.Simmer, partially covered for 25 minutes, or until potatoes are soft. Stir occasionally.In two batches, puree soup in a blender until velvety.
5. Add salt and cream, blend again and taste for seasoning.
6. Serve hot.
Nutrition Information:
covered percent of daily need
