Potato Leek Soup
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![Preparation time]()
Prep time10 min![Ready in]()
Ready in![Servings]()
PortionsPortions 6![Difficulty]()
DifficultyEasy
Ingredients
- 1 pound peeled potatoes, cut into quarters
- 3 cups thinly sliced leeks, cleaned thoroughly*
- 2 quarts water
- 1 tablespoon salt
-
6 tablespoons Country Crock® Plant Cream
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- finely chopped chives or parsley, for garnishing
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Place potatoes, leeks, water, and salt into a 4-quart pot. Bring to a simmer over medium heat. Simmer until the vegetables are tender and cooked all the way through. This will take roughly 20 minutes.
- Remove pot from heat and puree the cooked vegetable. You can use a hand blender to puree the vegetables and liquid directly in the pot, or you can transfer the mixture to a blender.**
- When the soup is smooth and no lumps remain, gently blend in plant cream. Taste the soup, and add additional salt if desired. Serve with chopped parsley and chives.
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