Appetizers / Soups / Salads

Leek and Potato Soup with Beef Broth is for Dinner.

Leek and Potato Soup with Beef Broth takes 10 minutes to prepare.

Leek and Potato Soup with Beef Broth takes 20 minutes to cook.

Leek and Potato Soup with Beef Broth makes 6 servings.

The ingredients for Leek and Potato Soup with Beef Broth are:

1 Leek (white and light green parts) Chopped
6 Small Baking Potatos Cubed
2 C Baby Portabello Mushrooms Chopped
4 C Beef Broth
1/4 C Unbleached All-Purpose Flour
1 1/2 C Whole Milk
1T Salted Butter
Salt and Pepper to taste

Here is how you make Leek and Potato Soup with Beef Broth:

Saute Mushrooms and Garlic in olive oil and butter until juices release from mushrooms. Strain juice from mushrooms and reserve.Cube potatos and place in stock pot on medium heat. Add all Beef Broth and Chopped Leeks and bring to a boil.Add Mushrooms and continue to boil. Meanwhile, place juice from mushrooms in skillet (preferably not iron) on medium heat and stir in flour until it becomes a thick paste. Gradually stir in milk until paste is incorporated. Gradually increase heat until you get a boil and KEEP STIRING then reduce heat to medium-low and stir until thickened.Add the gravy you just made to the stock pot and reduce heat to simmer. Let simmer, stirring occasionally 15 minutes or until potatos are tender.Serve hot, makes 6 servings.Serving Size: makes 6 x 1C sesrvingsNumber of Servings: 6Recipe submitted by SparkPeople user LEUCOSIIA.

The nutritional information for Leek and Potato Soup with Beef Broth is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 275.1

• Total Fat: 8.4 g
• Cholesterol: 9.3 mg
• Sodium: 479.1 mg
• Total Carbs: 40.8 g
• Dietary Fiber: 4.5 g
• Protein: 10.3 g