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Creamy Potato and Leek Soup

 
One serving costs about $1.79

$1.79 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 fall,winter,vegetarian,gluten-free,gluten free,lacto ovo vegetarian soup
spoonacular Score:48%

Spoonacular Score: 48%

 

Creamy Potato and Leek Soup is a gluten free and lacto ovo vegetarian recipe with 4 servings. For $1.79 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. One serving contains 283 calories, 10g of protein, and 12g of fat. If you have leaves from 4-5 springs of thyme, cream, greek yogurt, and a few other ingredients on hand, you can make it. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes approximately approximately 45 minutes. It works well as a soup. Autumn will be even more special with this recipe. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 47%. This score is solid. If you like this recipe, take a look at these similar recipes: Creamy Potato & Leek Soup, Creamy Potato Leek Soup, and Creamy Potato Leek Soup.

Ingredients

Servings:
2
2  leeks
leeks
1
1  yellow onion
yellow onion
4 cloves
4 cloves garlic
garlic
4 medium
4 medium diced yukon gold potatoes
diced yukon gold potatoes
0.25 cup
0.25 cup cream
cream
0.75 cup
0.75 cup greek yogurt
greek yogurt
4 cups
4 cups vegetable broth
vegetable broth
1 leaf
1 leaf thyme leaves
thyme leaves
1 Tbsp
1 Tbsp olive oil
olive oil
1 Tbsp
1 Tbsp butter
butter
some
some salt and pepper
salt and pepper
2  leeks
2
leeks
1  yellow onion
1
yellow onion
4 cloves garlic
4 cloves
garlic
4 medium diced yukon gold potatoes
4 medium
diced yukon gold potatoes
0.25 cup cream
0.25 cup
cream
0.75 cup greek yogurt
0.75 cup
greek yogurt
4 cups vegetable broth
4 cups
vegetable broth
1 leaf thyme leaves
1 leaf
thyme leaves
1 Tbsp olive oil
1 Tbsp
olive oil
1 Tbsp butter
1 Tbsp
butter
some salt and pepper
some
salt and pepper

Equipment

food processor
food processor
pot
pot
food processor
food processor
pot
pot


Instructions

In a stockpot, saute the leeks and onions in the olive oil and butter until soft. Add the garlic, 1/2 the thyme, and a pinch of sailt and pepper. Saute a few more minutes. Add the potatoes and broth. (Add just enough broth to cover the potatoes plus about 1/4 of an inch.) Simmer until the potatoes are tender. Taste the broth and season with thyme, salt, and pepper to taste. Working in batches, do a rough puree of 3/4 of the soup in a food processor. Add the puree back to the soup and add the cream and yogurt. Stir well. Bring back to a simmer and season to taste.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.79
Ingredient
2 leeks
1 yellow onion
4 cloves garlic
4 mediums diced yukon gold potatoes
¼ cups cream
¾ cups greek yogurt
4 cups vegetable broth
1 leave thyme leaves
1 tablespoon olive oil
1 tablespoon butter
Price
$0.67
$0.24
$0.27
$1.21
$0.32
$1.07
$3.02
$0.05
$0.17
$0.12
$7.14

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Store potatoes and sweet potatoes in a cool, dark place, and never put them in the refrigerator. At cold temperatures, the starch in potatoes is turned into sugar, affecting their flavor. For more information about selecting and storing potatoes, check out this lesson about potatoes in the academy.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
315k Calories
8g Protein
12g Total Fat
44g Carbs
13% Health Score
Limit These
Calories
315k
16%

Fat
12g
19%

  Saturated Fat
5g
36%

Carbohydrates
44g
15%

  Sugar
7g
8%

Cholesterol
29mg
10%

Sodium
1053mg
46%

Get Enough Of These
Protein
8g
18%

Vitamin C
42mg
51%

Vitamin B6
0.7mg
35%

Vitamin A
1566IU
31%

Manganese
0.57mg
28%

Potassium
914mg
26%

Vitamin K
27µg
26%

Fiber
5g
20%

Phosphorus
185mg
19%

Folate
64µg
16%

Magnesium
60mg
15%

Iron
2mg
14%

Copper
0.27mg
13%

Vitamin B1
0.19mg
13%

Vitamin B2
0.2mg
12%

Calcium
111mg
11%

Vitamin B3
2mg
11%

Vitamin E
1mg
8%

Vitamin B5
0.78mg
8%

Selenium
5µg
8%

Zinc
0.87mg
6%

Vitamin B12
0.31µg
5%

Vitamin D
0.16µg
1%

covered percent of daily need

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