Name: Leek and potato soup recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 400 gr./14 oz. leek, trimmed, rinsed well, and chopped in 1⁄4-inch-thick rounds; 100 gr./3.5 oz. carrots, sliced; 500 gr./18 oz. potatoes, cubed; 1-2 tablespoon olive oil; 1 1/2 liters/50 fl.oz. of vegetable stock; 1 pinch of nutmeg; salt and pepper to taste

Leek and potato soup recipe

Print Recipe

An easy and delicious one pot meal

Author: Gabi Rupp
Prep Time: 10
Cook Time: 25
Total Time: 35

Ingredients

Scale

400 gr./14 oz. leek, trimmed, rinsed well, and chopped in 1⁄4-inch-thick rounds
100 gr./3.5 oz. carrots, sliced
500 gr./18 oz. potatoes, cubed
1–2 tablespoon olive oil
1 1/2 liters/50 fl.oz. of vegetable stock
1 pinch of nutmeg
salt and pepper to taste

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Instructions

Roast some leek and carrot slices in olive oil.
Add the remaining leeks and carrots, stir to coat with olive oil and let it sweat for 3 minutes, stirring occasionally.
Add the potatoes, broth, nutmeg, bring to a boil and let it simmer at low heat for 20 minutes.
At last season with salt and black pepper (optional).

Notes

I love to serve this simple leek soup just with slices of whole grain bread.

Nutrition

Serving Size: 3

Find it online: https://leanjumpstart.com/leek-potato-soup-recipe/