Brown Eyed Baker · by Michelle Lettrich
Creamy Potato & Leek Soup
NUTRITION · PER SERVING80M COOK
CAL 12%·PRO 8%
CARBS 31G51% OF CAL
4G FIBER21G OTHER7G TOTAL SUGAR
FAT 13G46% OF CAL
7G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy blended soup of potatoes and leeks with tarragon. Silky, comforting, and mild. A classic vegetarian soup perfect for lunch or a light dinner.
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View the full recipe on Brown Eyed Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 medium leeks
- 2 cups vegetable broth
- 2 cups water
- 4 tablespoons unsalted butter
- 1 cup chopped onion
- 1 teaspoon salt
- 1 small russet potato (about 6 ounces, peeled, halved lengthwise, and cut into 1/4-inch slices)
- 1 bay leaf
- 1 4-inch sprig fresh thyme or tarragon
- 1 large slice white sandwich bread (lightly toasted and torn into 1/2-inch pieces)
- Ground black pepper
At a glance
PER SERVING · TIME 80M
CAL 12%·PRO 8%
CARBS 31G51% OF CAL
4G FIBER21G OTHER7G TOTAL SUGAR
FAT 13G46% OF CAL
7G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 996mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 455mg
- Calcium
- 92mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 996MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.