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Rich Potato Leek Soup

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Potato Type: Russet
Prep Method: BakedBoiled

Dish

Side DishMain Dish

Serving

Serves 6

Ingredients

  • 3 Tablespoons olive oil
  • 1 onion, diced
  • 3 leeks, white and light green parts sliced
  • 3 carrots, peeled and diced
  • 3 stalks celery, finely chopped
  • 3 cloves garlic, minced
  • 5 small or 3 medium russet potatoes, peeled and diced
  • salt and pepper, to taste
  • 1 Tablespoon fresh thyme, chopped
  • 5 cups vegetable broth
+

Parmesan Croutons

  • 2 cups whole wheat bread cut into 1″ chunks
  • 2 Tablespoons olive oil
  • ¼ cup shredded Parmesan cheese
  • salt and pepper, to taste

Preparation

  1. In large soup pot, add olive oil over medium-high heat.
  2. Add onion, leeks, carrots, celery, garlic, and potatoes, season with salt and pepper, and cook until softened, about 10-12 minutes.
  3. Add thyme and vegetable broth, and bring to a simmer.
  4. Reduce heat and let cook for 15 more minutes, until potatoes are softened.
  5. Using an immersion blender or high-powered blender, puree until smooth.

Parmesan Croutons

  1. Preheat oven to 375 °F.
  2. Add olive oil to a bowl, then add bread cubes, tossing to coat.
  3. Toss with cheese and season with salt and pepper.
  4. Place on baking sheet and bake in preheated oven for 8-10 minutes, until golden.

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Nutrition Facts Per Serving

Calories

320

Fat

13g

Sodium

1020mg

Vitamin C

10mg

Carbohydrates

45g

Fiber

5g

Protein

7g

Potassium

890mg

Sugar

7g

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