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Leek and Potato Soup
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Leek and Potato Soup

4.6 (11 ratings)

Ingredients

  • 2000 g water
  • 5 g olive oil
  • 600 g potatoes, peeled, cut in pieces (2-3 cm)
  • 900 g leeks (white part only), cut in pieces
  • 40 g extra virgin olive oil
  • 50 g unsalted butter
  • 4 vegetable stock cubes (for 0.5 l each), crumbled
    or 4 heaped tsp vegetable stock paste
  • 2 - 4 tsp fine sea salt
  • 2 pinch ground white pepper
  • 4 pinches ground nutmeg (optional)
  • 150 g whole milk (see tip)
  • 150 g whole milk
  • fresh chives, chopped, to garnish
    or fresh parsley leaves, chopped, to garnish

Nutrition
per 1 portion
Calories
437 kJ / 105 kcal
Protein
3 g
Carbohydrates
8 g
Fat
6 g
Saturated fat
2 g
Fiber
1.9 g
Sodium
832 mg

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