Potato Leek Soup
This potato and leek soup is fast and straightforward, just as it should be! The perfect combination of a tomato-based sauce combined with potato and leek is ideal for a light meal. Don’t miss out on the opportunity to prepare this potato leek soup and get ready for the most flavorful ride ever!
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Ingredients
6
Portions
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Preparation
30 mins
22 mins
Easy
- On a chopping board, peel potatoes and cut them into medium-sized cubes. In a bowl with cold water, place potatoes to keep them from turning brown. On a chopping board, cut leek and trim. On the same chopping board, cut stem into thirds, then lengthwise, and finally cut them into thin strips, resembling half-moon cuts. Set aside.
- In a blender, combine tomato, onion, garlic, and chicken broth and blend until smooth. Set aside.
- In a saucepan over medium heat, melt butter and fry leek for 2 minutes or until translucent. Add small-sized potato cubes and cook for at least minutes.
- For a smoother tomato sauce, strain mixture through a fine-mesh sieve and pour into the saucepan. Season potato leek sauce with salt, pepper, and dried thyme leaves. Cover and cook over medium heat for 15 minutes.
- Serve potato leek soup garnished with leek and bread on the side.
Nutritional information
* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.