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Leek and Potato Soup is for Lunch.

Leek and Potato Soup takes 20 minutes to prepare.

Leek and Potato Soup takes 50 minutes to cook.

Leek and Potato Soup makes 6 servings.

The ingredients for Leek and Potato Soup are:

3 tbsp salted butter
3 large leeks (white and light green parts), sliced and rinsed well
1 large sweet onion, chopped
10 oz Yukon Gold or red-skinned potatoes, peeled and diced
1 large parsnip, peeled and diced
1 2/3 cup evaporated 2% milk
2 cups low-sodium vegetable broth
2 bay leaves
1/2 tsp dried rosemary
1/4 - 1/2 tsp sea salt, to taste
white pepper, to taste
fresh chives and/or chive blossoms, to serve

Here is how you make Leek and Potato Soup:

Melt the butter in a large Dutch oven over medium-low heat.Add the leeks and onion, stir to coat with the butter and cover.Cook 10 minutes, then stir in the potatoes and parsnip and re-cover.Cook a further 10 minutes.Pour in the milk and broth, then add the bay leaves, rosemary, salt and pepper.Cover and simmer 30 minutes, until the vegetables are falling apart.Remove bay leaves.Using an immersion blender (or working in batches in a standard blender), puree smooth.Taste and adjust seasoning, then serve.Serving Size: Makes 6 "lunch" servingsNumber of Servings: 6Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Leek and Potato Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 200.5

• Total Fat: 7.3 g
• Cholesterol: 25.9 mg
• Sodium: 177.4 mg
• Total Carbs: 27.9 g
• Dietary Fiber: 3.0 g
• Protein: 6.5 g

Leek and Potato Soup is French cuisine.

The dietary needs meet for Leek and Potato Soup is Vegetarian