Creamy Potato and Leek Soup
Add some variety to your menu with a delicious creamy soup! A puréed cream soup can be made from all sorts of vegetables — here it's potatoes and leeks, but feel free to adjust the mix to your taste. The cream gives the finished dish a softer, silkier flavor.
nadini
Recipe author
Creamy Potato and Leek Soup
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 %
1 g
Fats 13 %
1 g
Carbohydrates 75 %
6 g
39 kcal
GI:
100
/
0
/
0
- Peel the potatoes, rinse them, cut them into rough chunks, and put them in a pot.
- Rinse the leeks, chop them, and add them to the potatoes.
- Cover the vegetables with water, set the pot over medium heat, and simmer until fully tender, about 20 minutes.
- Using an immersion blender, purée the contents of the pot until smooth, then add the cream and blend again.
- Season the soup with salt to taste, return it to the heat, and bring it back to a boil.
- Serve hot or warm.
- Enjoy!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Leek - 33 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
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