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    You are in: Home / Recipes / Creamy Leek and Potato Soup Recipe
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    Creamy Leek and Potato Soup

    Total Time:

    Prep Time:

    Cook Time:

    27 mins

    15 mins

    12 mins

    LisaAD's Note:

    Clipped from the News Herald via Associated Press. by J.M. Hirsch Exotic flavors for a leek and potato soup!

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    Units: US | Metric


    1. 1
      Saute leeks in large saucepan in olive oil til wilted and slightly carmelized.
    2. 2
      Add spices, saute another minute.
    3. 3
      Add apple, potatoes and saute another minute.
    4. 4
      Add broth and milk, cover and simmer til potatoes are done.
    5. 5
      Blend all in a blender or use an immersion blender. Return to saucepan and season to taste. Add crumbled bacon and serve garnished with chives.

    Ratings & Reviews:

    • on September 19, 2008


      I am eating this now out of the freezer so its been a while since I originally made it. Somehow I added too much salt which was my own fault. I like the ginger in the dish but I did not add the bacon. Maybe they would clash? When I make this again with the right amount of seasonings I may update the review.

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    • on February 26, 2008


      sorry, didnt work for me. The texture was sticky and thick, the soup seemed to have conflicting flavors. Even with the addition of 2 full cups of water it still wasnt quite "there". I might toss it. 2 stars because it IS etible, and maybe this was just a personal taste issue...?

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Creamy Leek and Potato Soup

    Serving Size: 1 (453 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 337.9
    Calories from Fat 122
    Total Fat 13.5 g
    Saturated Fat 3.7 g
    Cholesterol 13.6 mg
    Sodium 495.3 mg
    Total Carbohydrate 46.0 g
    Dietary Fiber 5.7 g
    Sugars 7.2 g
    Protein 9.7 g

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