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Prep Time:25 minsAdditional Time:30 minsTotal Time:55 minsServings:6Yield:9 cupsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:30 minsTotal Time:55 minsServings:6Yield:9 cups
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:30 mins
Additional Time:
30 mins
Total Time:55 mins
Total Time:
55 mins
Servings:6
Servings:
6
Yield:9 cups
Yield:
9 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4leeks (white parts only), cleaned and thinly sliced (about 4 cups)2tablespoonsolive oil5clovesgarlic, chopped1tablespoonchopped fresh thyme¾teaspoonsalt6cupsno-salt-added vegetable broth2poundsrusset potatoes, peeled and cubed1poundsmall red potatoes, cubed½teaspoonground pepper2tablespoonschopped fresh chives
Cook Mode(Keep screen awake)
Ingredients
4leeks (white parts only), cleaned and thinly sliced (about 4 cups)
2tablespoonsolive oil
5clovesgarlic, chopped
1tablespoonchopped fresh thyme
¾teaspoonsalt
6cupsno-salt-added vegetable broth
2poundsrusset potatoes, peeled and cubed
1poundsmall red potatoes, cubed
½teaspoonground pepper
2tablespoonschopped fresh chives
DirectionsCook leeks and oil in a large heavy pot over medium-high heat, covered and stirring occasionally, until the leeks are slightly tender, 5 to 6 minutes. Stir in garlic, thyme and salt; reduce heat to medium and cook, covered and stirring occasionally, until the leeks are very soft, 10 to 12 minutes.Add broth, russet potatoes and red potatoes to the leek mixture; bring to a simmer over high heat. Cover, reduce heat to medium and cook, undisturbed, until the russet potatoes start to break down and the soup thickens slightly, about 30 minutes. Stir in pepper. Ladle evenly into 6 bowls; sprinkle with chives.TipsTo make ahead: Cover and refrigerate for up to 4 days or freeze for up to 3 months.Originally appeared: Eatingwell.com, September 2019
Directions
Cook leeks and oil in a large heavy pot over medium-high heat, covered and stirring occasionally, until the leeks are slightly tender, 5 to 6 minutes. Stir in garlic, thyme and salt; reduce heat to medium and cook, covered and stirring occasionally, until the leeks are very soft, 10 to 12 minutes.Add broth, russet potatoes and red potatoes to the leek mixture; bring to a simmer over high heat. Cover, reduce heat to medium and cook, undisturbed, until the russet potatoes start to break down and the soup thickens slightly, about 30 minutes. Stir in pepper. Ladle evenly into 6 bowls; sprinkle with chives.TipsTo make ahead: Cover and refrigerate for up to 4 days or freeze for up to 3 months.
Cook leeks and oil in a large heavy pot over medium-high heat, covered and stirring occasionally, until the leeks are slightly tender, 5 to 6 minutes. Stir in garlic, thyme and salt; reduce heat to medium and cook, covered and stirring occasionally, until the leeks are very soft, 10 to 12 minutes.
Add broth, russet potatoes and red potatoes to the leek mixture; bring to a simmer over high heat. Cover, reduce heat to medium and cook, undisturbed, until the russet potatoes start to break down and the soup thickens slightly, about 30 minutes. Stir in pepper. Ladle evenly into 6 bowls; sprinkle with chives.
Tips
To make ahead: Cover and refrigerate for up to 4 days or freeze for up to 3 months.
Originally appeared: Eatingwell.com, September 2019
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Nutrition Facts(per serving)281Calories5gFat55gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
