Potato, leek and rosemary soup
Warm up with a wholesome and hearty Potato, Leek, and Rosemary Soup! This comforting recipe combines tender potatoes, aromatic leeks, and fragrant rosemary, simmered to perfection in rich chicken gravy. Perfect for chilly days or a cozy evening in. Ready in just a few simple steps with everyday ingredients.
- 17 Mar 2024
- Cook time 30 min
- Prep time 20 min
- 4 Servings
- 5 Ingredients
Potato, leek, and rosemary soup is a hearty, flavorful dish perfect for chilly days. This comforting soup combines the earthy flavors of potatoes and leeks with the aromatic touch of rosemary, creating a warm and satisfying meal that can be enjoyed as a starter or a main course.
Ingredients:
Instructions:
- Thinly slice the white and light green parts of the leeks after thoroughly washing to remove any dirt or grit.
- Mince the garlic cloves.
- Peel the potatoes and cut them into small, even-sized chunks for faster cooking.
- In a large pot, heat the 2 tablespoons of olive oil over medium heat.
- Add the sliced leeks to the pot and sauté them for about 5-7 minutes, or until they become soft and translucent. Stir occasionally to prevent them from burning.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes until fragrant.
- Add the potato chunks to the pot and stir to combine them with the leeks and garlic.
- Pour in the 6 cups of chicken gravy, stirring well to ensure everything is mixed thoroughly.
- Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low and let the soup simmer for about 20-25 minutes, or until the potatoes are tender when pierced with a fork.
- Use an immersion blender to blend the soup until it reaches a smooth and creamy consistency. Alternatively, you can transfer the soup in batches to a countertop blender and blend until smooth. (Be cautious blending hot liquids!)
- Taste the soup and season with salt and pepper as needed.
- Ladle the soup into bowls and serve hot. Optional: Garnish with some fresh rosemary or a drizzle of olive oil for an added touch.
Tips:
- For a vegetarian version, use vegetable gravy instead of chicken gravy.
- If you prefer a creamier soup, you can add a splash of heavy cream or milk before blending.
- Make sure to thoroughly clean the leeks as they often have dirt trapped between the layers.
- For extra depth of flavor, sauté the leeks and garlic until they start to caramelize.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to three months.
This potato, leek, and rosemary soup is a delicious, warming dish that is simple to make and loved by many. Its creamy texture and fragrant aroma make it an ideal comfort food that is both satisfying and nourishing.
| Nutrition Facts | |
|---|---|
| Serving Size | 650 grams |
| Energy | |
| Calories 390kcal | 16% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 70g | 21% |
| Fiber 7g | 19% |
| Sugar 6g | 6% |
| Fat | |
| Fat 16g | 18% |
| Saturated 2.96g | 10% |
| Cholesterol 16mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 50mg | 9% |
| Vitamin B1 0.33mg | 28% |
| Vitamin B2 0.27mg | 21% |
| Vitamin B3 3.88mg | 24% |
| Vitamin B6 1.05mg | 62% |
| Vitamin B9 100ug | 25% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 60mg | 67% |
| Vitamin E 1.15mg | 8% |
| Vitamin K 50ug | 41% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.44mg | 0% |
| Iron, Fe 4.21mg | 38% |
| Magnesium, Mg 90mg | 22% |
| Phosphorus, P 240mg | 19% |
| Potassium, K 1360mg | 40% |
| Selenium, Se 3.25ug | 6% |
| Sodium, Na 1200mg | 80% |
| Zinc, Zn 1.12mg | 10% |
| Water | |
| Water 540g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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