American
Potato Leek Soup
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Potato Leek Soup is American home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the soup. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Trim the leeks, slice the white and light green parts, and rinse well to remove grit.
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Heat the olive oil in a pot over medium and cook the leeks, onion, and garlic until soft but not browned, about 8 minutes.
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Add the diced potatoes, broth, thyme, and bay leaf and bring to a boil.
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Simmer until the potatoes are very tender, about 20 minutes, then discard the bay leaf.
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Blend the soup until smooth with an immersion blender and season with the salt and pepper.
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Ladle into bowls and top with chives.
Watch how to cook Potato Leek Soup
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A American dinner is a plate rather than a single dish. These are the courses that normally sit beside Potato Leek Soup, read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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What it is eaten with
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Potato Leek Soup carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 220 kcal
- Protein
- 6 g
- Carbs
- 30 g
- Fat
- 8 g
- Fiber
- 3 g
- Sugar
- 3 g
- Sodium
- 520 mg
- Saturated fat
- 1 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Potato Leek Soup takes about 40 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. It is at its best in the fall and winter, which is when what goes into it is worth buying.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.