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Creamy Potato Leek Soup

 
One serving costs about $5.97 One serving costs about $5.97

$5.97 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 fall,winter,vegetarian,gluten-free,gluten free,lacto ovo vegetarian lunch,soup,main course,main dish,dinner
spoonacular Score:79%

Spoonacular Score: 79%

 

Creamy Potato Leek Soup is a main course that serves 1. One serving contains 1692 calories, 25g of protein, and 91g of fat. For $5.97 per serving, this recipe covers 57% of your daily requirements of vitamins and minerals. 2 people have tried and liked this recipe. It can be enjoyed any time, but it is especially good for Autumn. This recipe from Foodista requires idaho potatoes, shallots, pepper flakes, and . It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around around 45 minutes. Overall, this recipe earns a solid spoonacular score of 78%. Similar recipes are Creamy Potato & Leek Soup, Creamy Potato Leek Soup, and Creamy Potato and Leek Soup.

Ingredients

Servings:
1 lb
1 lb leeks
leeks
2
2  shallots
shallots
2
2  garlic cloves
garlic cloves
2
2  bay leaves
bay leaves
0.5 tsps
0.5 tsps crushed red pepper flakes
crushed red pepper flakes
2 Tbsps
2 Tbsps butter
butter
0.5 cups
0.5 cups dry white wine
dry white wine
1.25 lb
1.25 lb diced idaho potatoes
diced idaho potatoes
1.5 tsps
1.5 tsps salt
salt
0.75 tsps
0.75 tsps white pepper
white pepper
0.75 cups
0.75 cups heavy cream
heavy cream
1 lb leeks
1 lb
leeks
2  shallots
2
shallots
2  garlic cloves
2
garlic cloves
2  bay leaves
2
bay leaves
0.5 tsps crushed red pepper flakes
0.5 tsps
crushed red pepper flakes
2 Tbsps butter
2 Tbsps
butter
0.5 cups dry white wine
0.5 cups
dry white wine
1.25 lb diced idaho potatoes
1.25 lb
diced idaho potatoes
1.5 tsps salt
1.5 tsps
salt
0.75 tsps white pepper
0.75 tsps
white pepper
0.75 cups heavy cream
0.75 cups
heavy cream

Equipment

food processor
food processor
dutch oven
dutch oven
sieve
sieve
blender
blender
bowl
bowl
frying pan
frying pan
food processor
food processor
dutch oven
dutch oven
sieve
sieve
blender
blender
bowl
bowl
frying pan
frying pan


Instructions

Peel thick skinned potatoes or if using a thin skinned potato like Yukon Gold omit the skinning step. Dice up the potatoes so they cook easily. Trim the green portions of the leek reserving about 1/3 to chop and include in the soup. Halve the white part of the leek lengthwise and rinse well. Make sure all the sand is removed! No one wants a gritty soup. Slice the keeps thinly and set aside with the chopped leek greens. Peel and finely chop both the garlic and the shallots. In a 5 qt. dutch oven or large soup pot, melt the butter over medium heat. Add the leeks, garlic, shallot, red pepper flakes, and white pepper to the butter. Cook until soft. Add the wine and bring to a boil for about 3 min. Add chicken stock and potatoes. Bring to a boil. Once boiling, reduce heat and simmer until the potatoes are tender. Allow soup to cool before pureeing in the blender. In small batches puree the soup in a food processor or blender. Run the processed soup though a strainer to remove any chunks no blended. Return the soup to a pan to reheat. Once reheated, stir in cream and adjust the seasoning. I reserve a little cream to drizzle in the middle of the bowl right before serving.

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

Price Breakdown

Cost per Serving: $5.96
Ingredient
1 pound leeks
2 shallots
2 garlic cloves
2 bay leaves
½ teaspoons crushed red pepper flakes
2 tablespoons butter
½ cups dry white wine
1.25 pounds diced idaho potatoes
¾ teaspoons white pepper
¾ cups heavy cream
Price
$1.70
$0.28
$0.13
$0.04
$0.05
$0.24
$1.63
$0.76
$0.17
$0.97
$5.96

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • 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).

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • get more health tips

Price Tips

  • 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

  • Don't have any wine in the house? Red wine vinegar and white wine vinegar can be used to deglaze pans. Chicken/beef broth or grape juice can also be used in place of wine in a pinch, especially if a recipe only calls for a small amount.

  • 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.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • 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
1692 Calories
24g Protein
90g Total Fat
186g Carbs
46% Health Score
Limit These
Calories
1692
85%

Fat
90g
140%

  Saturated Fat
55g
349%

Carbohydrates
186g
62%

  Sugar
26g
30%

Cholesterol
304mg
102%

Sodium
3904mg
170%

Alcohol
12g
69%

Get Enough Of These
Protein
24g
50%

Vitamin A
11202IU
224%

Vitamin K
233µg
222%

Manganese
3mg
178%

Vitamin B6
3mg
170%

Vitamin C
94mg
114%

Potassium
3620mg
103%

Folate
396µg
99%

Iron
15mg
89%

Magnesium
297mg
74%

Fiber
18g
72%

Phosphorus
654mg
65%

Copper
1mg
62%

Vitamin B1
0.83mg
55%

Calcium
515mg
52%

Vitamin E
7mg
48%

Vitamin B3
8mg
41%

Vitamin B2
0.58mg
34%

Vitamin B5
3mg
31%

Zinc
3mg
21%

Selenium
9µg
14%

Vitamin D
1µg
11%

Vitamin B12
0.37µg
6%

covered percent of daily need

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