Potato Leek Soup

  • ½ stick butter
  • 4 large leeks whites only, thoroughly washed
  • 3 lbs potatoes (about 6 large) peeled and cut into large pieces
  • 4 cups chicken or vegetable stock
  • salt and pepper to taste
  • 2 cups shredded cheddar cheese optional - to top the soup
  • 1 handful chives chopped

  • In a large pot, melt the butter. Add the leeks and cook over low heat until soft, about 5 minutes.
  • Add the potatoes and pour over the stock. Cover and cook for 20 - 30 minutes or until the potatoes are soft enough to puree.
  • Ladle out additional stock until the potatoes are just covered
  • Using a hand blender, puree the soup, ladling in reserved stock until it forms your desired consistency.
  • Season with salt and pepper to taste and serve hot with the cheese and chives sprinkled on top.

Nutrition Information:
Serving: 1bowl| Calories: 644kcal (32%)| Carbohydrates: 60g (20%)| Protein: 29g (58%)| Fat: 33g (51%)| Saturated Fat: 19g (119%)| Cholesterol: 95mg (32%)| Sodium: 801mg (35%)| Potassium: 1755mg (50%)| Fiber: 9g (38%)| Sugar: 7g (8%)| Vitamin A: 2445IU (49%)| Vitamin C: 48.1mg (58%)| Calcium: 565mg (57%)| Iron: 13.1mg (73%)