Leek and Potato Soup (No Cream)

• 份量: 4 servings
• 活動時間: 10 minutes
• 總時間: 40 minutes

食材

2 tablespoons olive oil or avocado oil (30 ml)

2 large leeks

4 garlic cloves, sliced

2 pounds white potatoes, peeled and diced (about 1kg)

6 cups vegetable stock (1.4litres)

1 teaspoon dried thyme

2 bay leaves

1 teaspoon salt plus more to taste

black pepper to taste

Chopped fresh chives or parsley for serving

步驟

Thinly slice the leeks then place in a colander and run under water to remove any dirt hidden between the leaves.

Warm the oil in a large pot over a medium-low heat. Add the sliced leeks and garlic cook about five minutes to soften the leaves.

Add the diced potatoes, stock, thyme and bay leaves to the pot. Mix everything together.

Bring to a boil over a high heat, then reduce heat down to simmer. Cover and let simmer for 20 minutes, or until potatoes are very soft. Fish out the bay leaves from the pot and discard.

Use an immersion blender to puree the soup until it becomes creamy. Alternatively, you can transfer the soup to a regular blender or food processor if you don't own an immersion blender.

Taste and season as needed and serve.

Store leftover soup in an airtight container in the fridge for about 5 days.

營養

• 每份大小: 450g
• 卡路里: 323
• 總脂肪: 6 g
• 飽和脂肪: 1 g
• 鈉: 691 mg
• 總碳水化合物: 44 g
• 膳食纖維: 10 g
• 總糖: 4 g
• 蛋白質: 6 g