Blending Potato Leek Soup
Blending Creamy Asparagus Soup creates a smooth and velvety texture, resulting in a delicious and comforting dish bursting with the flavors of fresh asparagus.
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Servings: 4
Calories: 127kcal
Cost: $22
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Equipment
Ingredients
- 1 lb potatoes, peel, cooked, and chopped
- 1 onion, chopped
- 1 cup leek, chopped
- 3 cups vegetable stock
- Pepper
- Salt
Instructions
- Add all ingredients into the blender container. Secure the lid.
- Start the blending at low speed, then quickly increase to highest speed and blend for 6 minutes.
- Serve and enjoy.
Video
Notes
- To achieve the perfect consistency, ensure you cook the potatoes until they're fork-tender before blending.
- For added depth of flavor, consider roasting the leeks and potatoes in the oven before simmering them in the broth.
- To make this dish vegan-friendly, swap the chicken broth for vegetable broth and use plant-based cream.
- Don't skip the step of sautéing the leeks and onions; it releases their sweetness and enhances the overall flavor.
Nutrition
Serving: 1Serving | Calories: 127kcal | Carbohydrates: 25.2g | Protein: 3.1g | Fat: 2g | Cholesterol: 6mg | Sugar: 4.5g
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.