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Leek and Potato Soup

  • 6servings
  • 90minutes

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Source: sweetfry.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Small Onion, Chopped

  2. 2 Tablespoon(s) Butter

  3. 1 Tablespoon(s) Flour

  4. 2 1/2 Cup(s) Vegetable Broth

  5. 2 Medium Potatoes, coarsely grated

  6. 4 Whole Leeks, sliced thinly, both white and green parts

  7. 1/4 Cup(s) Celery, chopped

  8. 1/4 To Taste Dry mustard

  9. 1 Tablespoon(s) Parsley, chopped

  10. 1 1/2 Cup(s) Milk

  11. 3/4 Cup(s) Mild cheddar cheese, grated

Instructions Jump to Ingredients ↑

  1. In a large saucepan, melt butter and cook onion until soft.

  2. Stir in flour, broth, grated potatoes, leeks, celery and dry mustard.

  3. Cover and simmer for 1 hour.

  4. Stir in parsley, milk, cheese and heat until cheese melts. Do not bring to boil.

  5. Add paprika, salt and peppr to taste.

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