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Potato and Leek Soup Two Stars

Potato and Leek Soup

Get Ready

Servings: Serves 8

Prep Time: 10 minutes

Cook Time: 35 minutes

Ingredients: Add ingredients to List

This recipe from food writer Kathy Gunst, a partner on Hannaford's Chef's Table program, was adapted for the March/April 2019 issue of fresh. Store leftover, cooled soup in an airtight container and freeze for up to four months.
2 1/2 lb. leeks (about 5 medium)
1 1/2 Tbsp. olive oil
2 Tbsp. minced fresh chives
1 Tbsp. chopped fresh thyme
3 lb. russet or Yukon Gold potatoes, peeled and cut into 2" pieces
8 cups vegetable or low-sodium chicken broth, plus more as needed
Salt and pepper

directions:

1. Trim roots and dark green leaves from leeks. Halve leeks lengthwise, then slice crosswise into 2" pieces and transfer to a large bowl filled with cold water. Using fingers, swish leeks to remove dirt, then place in a colander to drain; set aside.
2. Heat oil in a large Dutch oven over low heat; add leeks and herbs and cover. Cook, stirring occasionally, until leeks are softened, about 10 minutes. Stir in potatoes and cook 2 minutes. Increase heat to high, add broth, and season with salt and pepper to taste; bring mixture to a boil. Reduce heat to low and simmer, covered, until potatoes are tender, 15 to 20 minutes. Remove from heat and let cool slightly.
3. Working in batches, carefully transfer soup to a blender and puree until smooth, about 30 seconds; return to pot and add more broth if needed to achieve desired consistency.
4. Return soup to a simmer over medium-high heat, season with salt and pepper to taste, and ladle into bowls. Garnish each bowl with a generous teaspoon of chive oil (search for Chive Oil on Hannaford site for the recipe).
Source: Hannaford fresh Magazine, March - April 2019

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Quantity Ingredients  
2 1/2 lb. leeks (about 5 medium)  
1 1/2 Tbsp. olive oil  
2 Tbsp. minced fresh chives  
1 Tbsp. chopped fresh thyme  
3 lb. russet or Yukon Gold potatoes, peeled and cut into 2" pieces  
8 cups vegetable or low-sodium chicken broth, plus more as needed  
Salt and pepper  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 270 kcal (14%)
Calories from Fat 27
Total Fat 3 g (5%)
Saturated Fat 0 n/a
Cholesterol 0 n/a
Sodium 570 mg (24%)
Total Carbohydrates 57 g (19%)
Dietary Fiber 7 g (28%)
Protein 5 g (8%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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