Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

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.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Potato Leek Soup

 
One serving costs about $1.03

$1.03 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 fall,winter,gluten-free,gluten free soup
spoonacular Score:59%

Spoonacular Score: 59%

 

Potato Leek Soup might be just the soup you are searching for. One serving contains 164 calories, 6g of protein, and 3g of fat. For $1.03 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. 1 person were impressed by this recipe. If you have carrot, garlic, parsley, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 62%. This score is pretty good. Similar recipes include Potato And Leek Soup, Leek And Potato Soup, and Leek & Potato Soup.

Ingredients

Servings:
1
1  carrot
carrot
2 stalks
2 stalks celery
celery
3.5 cups
3.5 cups chicken broth
chicken broth
1 tsp
1 tsp dried rosemary
dried rosemary
0.25 cups
0.25 cups fresh parsley
fresh parsley
1 Tbsp
1 Tbsp fresh thyme
fresh thyme
1 clove
1 clove garlic
garlic
3
3  leeks
leeks
1 dash
1 dash red pepper flakes
red pepper flakes
some
some salt and pepper
salt and pepper
2 Tbsps
2 Tbsps salted butter
salted butter
1 Tbsp
1 Tbsp worcestershire sauce
worcestershire sauce
1
1  diced yellow onion
diced yellow onion
8
8  yukon gold potatoes
yukon gold potatoes
1  carrot
1
carrot
2 stalks celery
2 stalks
celery
3.5 cups chicken broth
3.5 cups
chicken broth
1 tsp dried rosemary
1 tsp
dried rosemary
0.25 cups fresh parsley
0.25 cups
fresh parsley
1 Tbsp fresh thyme
1 Tbsp
fresh thyme
1 clove garlic
1 clove
garlic
3  leeks
3
leeks
1 dash red pepper flakes
1 dash
red pepper flakes
some salt and pepper
some
salt and pepper
2 Tbsps salted butter
2 Tbsps
salted butter
1 Tbsp worcestershire sauce
1 Tbsp
worcestershire sauce
1  diced yellow onion
1
diced yellow onion
8  yukon gold potatoes
8
yukon gold potatoes

Equipment

dutch oven
dutch oven
blender
blender
dutch oven
dutch oven
blender
blender


Instructions

  1. Prepare all vegetables. Leeks need extra attention when cleaning as they contain a lot of sand. To properly clean a leek remove the roots and the dark green ends, so just the white and light green part remains. Slice the leek length wise, halfway through, so all of its layers are visible. Rinse under cold water carefully pulling back layers to remove the sand. Shake off excess water and slice into thin discs.
  2. In a large pot or dutch oven, melt butter over medium high heat. Saut leeks, onions and garlic for roughly 3-5 minutes until tender. Do not brown the leeks as it will give your soup a burnt flavour.
  3. Add potatoes, carrots, and celery. Cook for an additional 5 minutes stirring frequently. Sprinkle with parsley, thyme, red pepper flakes, and rosemary, stir to combine. Pour in chicken broth and season with Worcestershire sauce.
  4. Bring soup to a boil and cook for about 5 minutes. Reduce heat, cover and simmer for 25-35 minutes. Remove from heat.
  5. Using a blender, puree soup in batches until smooth. Salt and pepper to taste.

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

Price Breakdown

Cost per Serving: $1.03
Ingredient
1 carrot
2 stalks celery
3.5 cups chicken broth
1 Tsp dried rosemary
¼ cups fresh parsley
1 Tbsp fresh thyme
1 clove garlic
3 leeks
2 Tbsps salted butter
1 Tbsp worcestershire sauce
1 diced yellow onion
8 yukon gold potatoes
Price
$0.11
$0.30
$2.64
$0.15
$0.59
$0.37
$0.07
$1.00
$0.24
$0.10
$0.24
$2.42
$8.24

Tips

Health Tips

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

  • 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).

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.

Cooking Tips

  • 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.

  • When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • 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.

  • get more cooking tips

Green Tips

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

  • Worcestershire sauce often contains anchovies, so if you are vegan, vegetarian, or allergic to seafood, be sure to look for a brand that doesn't!

Disclaimer

Nutritional Information

Quickview
164 Calories
5g Protein
3g Total Fat
29g Carbs
17% Health Score
Limit These
Calories
164
8%

Fat
3g
5%

  Saturated Fat
1g
12%

Carbohydrates
29g
10%

  Sugar
2g
3%

Cholesterol
7mg
3%

Sodium
655mg
28%

Get Enough Of These
Protein
5g
12%

Manganese
1mg
65%

Vitamin K
50µg
48%

Vitamin C
36mg
45%

Vitamin A
2175IU
44%

Copper
0.81mg
41%

Iron
6mg
38%

Potassium
951mg
27%

Vitamin B6
0.54mg
27%

Fiber
5g
23%

Folate
61µg
15%

Magnesium
56mg
14%

Vitamin B3
2mg
13%

Phosphorus
103mg
10%

Calcium
98mg
10%

Vitamin B5
0.65mg
6%

Vitamin B2
0.11mg
6%

Zinc
0.82mg
5%

Vitamin B1
0.08mg
5%

Vitamin E
0.49mg
3%

Selenium
1µg
2%

covered percent of daily need

Related Recipes