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    You are in: Home / Recipes / Leek and Potato Soup--Jamie Oliver Recipe
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    Leek and Potato Soup--Jamie Oliver

    Leek and Potato Soup--Jamie Oliver. Photo by LifeIsGood

    1/2 Photos of Leek and Potato Soup--Jamie Oliver

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    smellyvegetarian's Note:

    Found this in an article about Jamie Oliver in the Jan/Feb 2010 Cooking Light, and I'm posting for safekeeping! Make this vegan by subbing in veggie broth!

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    Ingredients:

    Serves: 8

    Yield:

    1 1/4 c ...

    Units: US | Metric

    Directions:

    1. 1
      Remove roots, outer leaves, and tops from leeks. Cut each in half lengthwise, then crosswise into 1/2" slices. Immerse in cold water; swirl. Drain.
    2. 2
      Bring broth to a boil in a large saucepan over medium high heat.
    3. 3
      Heat oil in a large dutch oven over medium high heat. Add leek, onion, celery, carrot, and garlic. Partially cover, and cook 20 minutes. Stir occasionally.
    4. 4
      Add hot broth and potato; bring to a boil. Cover, reduce heat, and simmer until potato is tender. Stir in pepper and salt.
    5. 5
      Serve chunky, or puree with an immersion blender.

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    Ratings & Reviews:

    • on September 01, 2012

      45

      I enjoyed this soup and appreciated that it was healthy. Not your typical cream leek potato soup, but it was nice and thick after blending. The flavor was very good. I may omit the carrot next time, just to keep it more potato/leek oriented. Thanks for posting. Made for ZWT8 Family Picks

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 29, 2012

      45

      The very first thing I did was cut the recipe way down to just two servings. I omitted
      the yellow onions and made up the difference with extra leeks. Jaime's recipes are easy
      to make and always a winner. I am also a fan of Yukons and went so far as to use unpeeled (potato peeling not my favorite cooking activity). Garnished with cracked black pepper and fresh parsley for a quick weeknight meal. I should note: the soup was prepped stove top then transferred to the slow cooker on LOW for about 3-4 hours. Reviewed for Veg Tag/Jan.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 10, 2010

      55

      I was torn between a 4 & a 5 rating on this soup - ended up choosing 5 because, although very simple, that's the beauty of it. There is nothing competing with the onion/leek flavour - it's thick and creamy, a stick to your ribs type of soup (if you puree of course). Made it last night to enjoy today - and enjoying it I am. Thanks smellyveg! Made for Veg*n Swap Feb10.

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

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    Nutritional Facts for Leek and Potato Soup--Jamie Oliver

    Serving Size: 1 (323 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 113.1
     
    Calories from Fat 35
    30%
    Total Fat 3.8 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 799.4 mg
    33%
    Total Carbohydrate 17.7 g
    5%
    Dietary Fiber 2.9 g
    11%
    Sugars 4.9 g
    19%
    Protein 2.9 g
    5%

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