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Potato and Lee Soup
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5 from 1 vote

Potato and Leek Soup

Potato and Leek Soup is on Sweet Caramel Sunday! This thick and creamy potato and leek soup will warm your belly and soul! 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: Australian, International
Keyword: dinner, potato and leek soup, soup
Servings: 2
Calories: 613kcal
Author: Adrianne

Ingredients

Potato and Leek Soup

  • 1 tbsp olive oil
  • 1 tbsp garlic minced
  • 1 leek thinly sliced
  • 2 large white potatoes chopped into cubes
  • 1 tsp salt to season
  • 1 tsp pepper to season
  • 2 cups vegetable stock
  • 200 ml thickened cream
  • 1 green onion thinly sliced
  • 1 rasher streaky bacon
  • 1 tsbp parmesan cheese
  • 2 tbsp greek yoghurt low fat

Instructions

Potato and Leek Soup Method

  • Add the oil, garlic and leek to a medium sized sauce pan at a low heat, fry for approximately 3 mins and season with salt and pepper
  • Add the chopped potato and stock and bring to the boil
  • Reduce heat to a simmer and cook for 20 minutes with the lid on
  • Just before turning the stove off, add the cream and stir to combine
  • To garnish add crispy bacon bits, shallot, parmesan and greek yoghurt

Notes

  • You can serve this with crusty bread or toasted Turkish bread 

Nutrition

Calories: 613kcal | Carbohydrates: 36g | Protein: 10g | Fat: 49g | Saturated Fat: 25g | Cholesterol: 145mg | Sodium: 2255mg | Potassium: 878mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2770IU | Vitamin C: 27.7mg | Calcium: 173mg | Iron: 6.5mg