Creamy Potato and Leek Soup
Need a gluten free and lacto ovo vegetarian hor d'oeuvre? Creamy Potato and Leek Soup could be an amazing recipe to try. For $1.79 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 315 calories, 9g of protein, and 12g of fat each. 1 person has tried and liked this recipe. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up yukon gold potatoes, salt and pepper, greek yogurt, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 49%, which is good.
Ingredients
leeks
2
onion
1
garlic
4 cloves
yukon gold potatoes
4 medium
cream
0.25 cup
greek yogurt
0.75 cup
vegetable broth
4 cups
from 4-5 springs of thyme
1 leaves
olive oil
1 tablespoon
butter
1 tablespoon
salt and pepper
4 servings
Cooking in Steps
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1In a stockpot, saute the leeks and onions in the olive oil and butter until soft.
olive oil
butter
onion
leek
pot -
2Add the garlic, 1/2 the thyme, and a pinch of sailt and pepper.
garlic
pepper
thyme
-
3Saute a few more minutes.
-
4Add the potatoes and broth. (
potato
broth
-
5Add just enough broth to cover the potatoes plus about 1/4 of an inch.)
potato
broth
-
6Simmer until the potatoes are tender.
potato
-
7Taste the broth and season with thyme, salt, and pepper to taste.
pepper
broth
thyme
salt
-
8Working in batches, do a rough puree of 3/4 of the soup in a food processor.
food processor -
9Add the puree back to the soup and add the cream and yogurt. Stir well.
yogurt
cream
-
10Bring back to a simmer and season to taste.
