Skinnytaste · by Gina Homolka★ 4.9 (179)
Potato Leek Soup
NUTRITION · PER SERVING30M COOK
CAL 7%·PRO 10%
CARBS 27G74% OF CAL
3G FIBER5G SUGAR18G OTHER
FAT 3G16% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy potato leek soup made with milk instead of heavy cream. Ready in thirty minutes and rich in flavor with a smooth, blended texture.
mainamericansoup🌀 blender🍲 stockpotgluten free
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 medium leeks (dark green stems removed)
- 1/2 large white onion (chopped)
- 2 medium russet potatoes (peeled and cut into cubes)
- 1 tablespoon flour (use AP gluten free flour for GF)
- 1 tbsp butter
- 4 cups chicken broth (or use vegetable broth for vegetarians)
- 1/2 cup 2% milk
- salt and fresh pepper (to taste)
- fresh chives (optional for garnish)
At a glance
PER SERVING · TIME 30M
CAL 7%·PRO 10%
CARBS 27G74% OF CAL
3G FIBER5G SUGAR18G OTHER
FAT 3G16% OF CAL
0G SAT2G 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
- 5m
- Cook
- 25m
- Sodium
- 839mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 523mg
- Calcium
- 80mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 839MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.