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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

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Leek and Potato Soup

 
One serving costs about $8.2 One serving costs about $8.2 One serving costs about $8.2

$8.20 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 fall,winter,gluten-free,healthy,gluten free lunch,main course,main dish,dinner
spoonacular Score:92%

Spoonacular Score: 92%

 

You can never have too many main course recipes, so give Leek and Potato Soup a try. One serving contains 2299 calories, 94g of protein, and 119g of fat. This recipe serves 1 and costs $8.05 per serving. It is a good option if you're following a gluten free diet. If you have bacon, bay leaf, parsley, and a few other ingredients on hand, you can make it. To use up the oil you could follow this main course with the Vegan Mango Banana Bread as a dessert. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 45 minutes. It can be enjoyed any time, but it is especially good for Autumn. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is outstanding. Try Potato And Leek Soup, Leek And Potato Soup, and Leek & Potato Soup for similar recipes.

Ingredients

Servings:
7 oz
7 oz bacon
bacon
1
1  bay leaf
bay leaf
2.5 cups
2.5 cups chicken stock
chicken stock
1 Clove
1 Clove garlic
garlic
2 small
2 small leeks
leeks
2 tsps
2 tsps oil
oil
some
some parsley
parsley
5 medium
5 medium potatoes
potatoes
some
some salt
salt
some
some white bell pepper
white bell pepper
3 cups
3 cups whole milk
whole milk
7 oz bacon
7 oz
bacon
1  bay leaf
1
bay leaf
2.5 cups chicken stock
2.5 cups
chicken stock
1 Clove garlic
1 Clove
garlic
2 small leeks
2 small
leeks
2 tsps oil
2 tsps
oil
some parsley
some
parsley
5 medium potatoes
5 medium
potatoes
some salt
some
salt
some white bell pepper
some
white bell pepper
3 cups whole milk
3 cups
whole milk

Equipment

sauce pan
sauce pan
sauce pan
sauce pan


Instructions

  1. Cook potatoes in boiling salted water till tender. Drain,mash and set aside. Heat oil in a large saucepan. Add leaks, garlic and bacon. Cook till soft, but not browned. Pour in stock. Add bay leaf and parsley sprigs.
  2. Bring to a boil. Reduce heat and simmer for 20 minutes. Remove bay leaf and parsley. Add mashed potatoes. Stir and simmer for 15 minutes. Stir in the milk and chopped parsley. Season with salt and pepper to taste. Serve garnished with cheese.

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

Price Breakdown

Cost per Serving: $8.20
Ingredient
7 ounces bacon
1 bay leaf
2.5 cups chicken stock
1 Clove garlic
2 smalls leeks
2 teaspoons oil
some parsley
5 mediums potatoes
some white bell pepper
3 cups whole milk
Price
$2.55
$0.02
$1.93
$0.07
$0.67
$0.02
$0.16
$1.42
$0.37
$0.99
$8.20

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.

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

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • Don't make the mistake of assuming turkey bacon is healthier than pork bacon. Read the labels and look for short ingredient lists (not too many artificial ingredients, preservatives, and other additives). If you're watching your sodium intake, pay attention to that too. It is also important to note that the American Institute for Cancer Research has stated the consumption of ANY processed meat could increase your risk of developing cancer. Although it is not yet clear what causes the increased cancer risk, it could be the preservatives or other chemicals commonly used during processing.

  • 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

  • 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.

  • 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.

  • Surprising tip: you will end up with better bacon if you add water to the skillet when cooking it on the stovetop. For large amounts of bacon, you can also prepare bacon in the oven.

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

Disclaimer

Nutritional Information

Quickview
2316 Calories
94g Protein
119g Total Fat
222g Carbs
100% Health Score
Limit These
Calories
2316
116%

Fat
119g
184%

  Saturated Fat
42g
268%

Carbohydrates
222g
74%

  Sugar
56g
63%

Cholesterol
222mg
74%

Sodium
2828mg
123%

Get Enough Of These
Protein
94g
189%

Manganese
7mg
373%

Vitamin C
245mg
297%

Copper
5mg
267%

Iron
41mg
229%

Vitamin B6
4mg
219%

Potassium
6899mg
197%

Phosphorus
1556mg
156%

Vitamin K
162µg
154%

Vitamin B3
30mg
153%

Vitamin B2
2mg
143%

Vitamin A
6920IU
138%

Calcium
1296mg
130%

Fiber
31g
126%

Selenium
85µg
122%

Magnesium
427mg
107%

Folate
402µg
101%

Vitamin B1
1mg
98%

Vitamin B5
7mg
76%

Vitamin B12
4µg
71%

Vitamin D
10µg
69%

Zinc
10mg
67%

Vitamin E
5mg
39%

covered percent of daily need

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