Potato Leek Soup

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Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 2 Servings
Calories: 317kcal

Ingredients

  • 1/2 cup Leeks chopped (only use the stem discard the top leaves and trim the root) plus some shaved for garnish
  • 2 tbsp Extra-virgin olive oil
  • 4 cloves Garlic chopped
  • 2 tbsp Red onion
  • 1/4 cup Celery chopped fine
  • 2 oz Ground turkey sausage
  • 4 cups Chicken broth or more needed
  • 2 cups Russet potatoes peeled and chopped
  • 4 Crackers
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Instructions

  • Rinse the leeks in cold water very well to remove sand and dirt. Then dry well.
  • Heat the oil in a pot over medium heat. Once hot, sauté the leeks, garlic, onion, and celery until they start to soften. Crumble in the sausage and brown well while breaking it into smaller pieces. Stir in broth and potatoes. Season with salt and pepper.
  • Cover with a lid and simmer until potatoes are tender (about 15-20 minutes). Once the potatoes are tender, give a few pulses using an immersion blender or stand up blender to give the soup a creamy consistency. (Leave some of the potatoes chunky, be careful not to overblend)
  • Blending the potatoes will thicken the soup, stir in more broth to thin the soup out to a creamy consistency as needed. Season with salt and pepper to taste.
  • Drizzle with olive oil on top. Serve with crackers, garnish with leeks.

Nutrition

Calories: 317kcal | Carbohydrates: 39g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Sodium: 1362mg | Potassium: 1032mg | Fiber: 3g | Sugar: 3g | Vitamin A: 438IU | Vitamin C: 38mg | Calcium: 75mg | Iron: 3mg

Potato Leek Soup

No ratings yet
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings 2 Servings
Calories 317 kcal

Ingredients
 
 

  • 1/2 cup Leeks chopped (only use the stem discard the top leaves and trim the root) plus some shaved for garnish
  • 2 tbsp Extra-virgin olive oil
  • 4 cloves Garlic chopped
  • 2 tbsp Red onion
  • 1/4 cup Celery chopped fine
  • 2 oz Ground turkey sausage
  • 4 cups Chicken broth or more needed
  • 2 cups Russet potatoes peeled and chopped
  • 4 Crackers

Instructions
 

  • Rinse the leeks in cold water very well to remove sand and dirt. Then dry well.
  • Heat the oil in a pot over medium heat. Once hot, sauté the leeks, garlic, onion, and celery until they start to soften. Crumble in the sausage and brown well while breaking it into smaller pieces. Stir in broth and potatoes. Season with salt and pepper.
  • Cover with a lid and simmer until potatoes are tender (about 15-20 minutes). Once the potatoes are tender, give a few pulses using an immersion blender or stand up blender to give the soup a creamy consistency. (Leave some of the potatoes chunky, be careful not to overblend)
  • Blending the potatoes will thicken the soup, stir in more broth to thin the soup out to a creamy consistency as needed. Season with salt and pepper to taste.
  • Drizzle with olive oil on top. Serve with crackers, garnish with leeks.

Nutrition

Calories: 317kcalCarbohydrates: 39gProtein: 6gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gSodium: 1362mgPotassium: 1032mgFiber: 3gSugar: 3gVitamin A: 438IUVitamin C: 38mgCalcium: 75mgIron: 3mg
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