Potato and Leek Soup Recipe

Brenda Villagomez
This potato and leek soup recipe will become one of your favorites, as it is very easy to cook. Additionally, it is made with chicken and tomato broth that gives it a lot of flavor, and it is a great option for any time of the year, you can't miss it!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2 potatoes, large
  • 1 leek, medium
  • 2 tomatoes, in quarters, for the broth
  • 1/4 onions, for the broth
  • 1 clove garlic, skinless, for the broth
  • 3 1/2 cups chicken broth, for the broth
  • 2 tablespoons butter, in cubes
  • salt
  • pepper
  • 1 sprig dried thyme, only the leaves
  • leek, in strips, for garnish
  • bread, baguette type, sliced, for garnish
Preparation
30 mins
22 mins
Low
  • Peel the potato and cut into medium cubes, but to prevent the potato from oxidizing, place it in a bowl with cold water.Cut the leek: first remove the green part, then cut the white part into three pieces for easier handling, then make a horizontal cut in each piece of leek and cut each half into thin strips, as if you wanted to make half moons. Set aside.
  • Blend the tomato, onion, garlic, and chicken broth until well combined. Set aside.
  • Melt butter in a saucepan over medium heat and sauté the leek for 2 minutes or until it looks shiny, then add the diced potato and cook for at least 5 minutes.
  • Pour the tomato broth through a strainer, as this will help make the soup smoother and creamier. Season the potato soup with salt, pepper, and dried thyme leaves. Cover and cook over medium heat for 15 minutes.
  • Serve the potato and leek soup, decorate with leek and accompany with bread, you will love it!

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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