Soups
Potato Leek Soup
Makes about 4 servings
Potato Leek Soup
Makes about 4 servings
This versatile soup may be served hot or chilled.
Nutritional information per serving (1 cup): Calories 116 (21% from fat)
carb. 22g
pro. 3g
fat 3g
sat. fat 2g
Col. 8mg
sod. 308mg
calc. 40mg
fiber 2gVegetarian
Gluten Free
carb. 22g
pro. 3g
fat 3g
sat. fat 2g
Col. 8mg
sod. 308mg
calc. 40mg
fiber 2gVegetarian
Gluten Free
Ingredients
- 2 medium leeks, white and tender green parts only, cleaned well and cut into 1-inch pieces
- 1 small onion (3–4 ounces), cut into 1-inch pieces
- 1 tablespoon unsalted butter
- 2 medium russet potatoes (about ¾ pound total), peeled, cut into 1-inch cubes or pieces
- ½ teaspoon thyme leaves
- 2 cups chicken broth, low sodium, divided
- 1 teaspoon kosher salt
- ½ teaspoon white pepper
Preparation
- 1. Insert the Metal Chopping Blade. Add 2 leeks and 1 onion, each cut into 1-inch pieces, to the work bowl.
- 2. Secure the Cooking Lid. The processor is set to chop for 8 seconds on Speed 12.
- 3. Scrape down the sides of the bowl and add 1 tablespoon butter. Secure the Cooking Lid.
- 4. The cooking time is set for 8 minutes at 260°F on Speed 2.
- 5. Add the 2 potatoes, peeled and cut into 1-inch pieces, ½ teaspoon thyme leaves, 1 cup of chicken broth, teaspoon salt and ½ teaspoon pepper. Secure the Cooking Lid with the Steam Cap in place.
- 6. The cooking time is set for 10 minutes at 285°F with no speed.
- 7. Once the soup is boiling, the cooking time is set for 20 minutes at 205°F with no speed.
- 8. The vegetables should be soft. The processor is set to blend on Speed 10 for 45 seconds.
- 9. With the processor running on Speed 6, add 1 cup of chicken broth for desired consistency.