Potato Leek Soup (Gluten Free, Vegetarian)

M got this recipe from a Swedish site, but fortunately Google translated it pretty nicely. Nell took the photos!

Ingredients

6 medium potatoes
2 yellow onions
1 pc large leek
1 liter vegetable broth
2 cups cream
1 pinch salt
1 pinch pepper

Directions

First, peel and cut the potatoes. Clean the leeks, and cut into strips. Finely chop onions. Save a little leek to garnish the soup.

Using butter and olive oil, fry potatoes and onions in the big soup pot. Let everything soften in the pan.

Add vegetable broth – start with about 9 cups to see how the consistency is. Boil gently for 15 minutes or so. Put in blender and mix to desired consistency.

Then pour in the cream and boil lightly for a few minutes. Season with pepper and salt. If the soup is too thick, dilute it with a little bit of water, cream, or broth.

Garnish the soup with saved leeks.

Potato Leek Soup

This delicious vegetarian soup is so hearty, you won't miss the meat!

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Ingredients

• 6 Med. Potatoes
• 2 Yellow Onions
• 1 Pc. Lg. Leek
• 1 Liter Vegetable Broth
• 2 C. Cream
• 1 Pinch Salt
• 1 Pinch Pepper

Instructions

• Peel and cut the potatoes.
• Clean the leeks, and cut into strips.
• Set a little leek aside to garnish the soup.
• Finely chop onions.
• Using butter and olive oil, fry potatoes and onions in the big soup pot. Let everything soften in the pan.
• Add approximately 9 cups vegetable broth to the potatoes - more if needed for desired consistency.
• Boil gently for 15 minutes or so.
• Put in blender and mix to desired consistency.
• Return to pan and pour in the cream.
• Boil lightly for a few minutes.
• Season with pepper and salt.
• If the soup is too thick, dilute it with a little bit of water, cream, or broth.
• Serve and garnish the soup with saved leeks. Enjoy!

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Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently.