Leek and Potato Soup
by Tarla Dalal
Added to 15 cookbooks
This recipe has been viewed 17115 times
A vegetable that belongs to the onion family, leek has a strong and distinct flavour that lends itself well to the preparation of recipes like soups.
In this Leek and Potato Soup, the leek delivers a rush of revitalizing flavour, while the potatoes and milk together give it a creamy consistency and a pleasantness that balances the strong taste of leek beautifully.
Serve this soup hot and fresh as the presence of potatoes tends to thicken the consistency after a while. A garnish of parsley is the perfect touch to raise this soup to a high level of excellence, so don’t forget it!
You can also try other leek recipes like Cheese, Leek and Dill Muffin, Savoury Muffin .
- Combine the leek, potatoes and ¾ cup of water in a pressure cooker, mix gently and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid.
- Cool and blend in a mixer along with the milk and 1 cup of water till smooth.
- Transfer the mixture into a deep non-stick pan, add the salt and pepper, mix well and cook on a medium flame for 3 to 4 minutes ,while stirring occasionally.
- Serve hot garnished with parsley.
Nutrient values per serving
|Vitamin A||83.1 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.9 mg|
|Vitamin C||2.5 mg|
|Folic Acid||22.3 mcg|
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