FRIJE

Name: Leek and Potato Soup
Prep time: 15 min
Cook time: 40 min
Yield: 6 servings
Ingredients: 500 g of leek; 750 g of potato; 80 g of olive oil; 1 glass of plant-based milk (optional); 1 stale bread; 1500 ml of water; salt (according to taste); pepper (according to taste)

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Leek and Potato Soup

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Course: Starter

Preparation time: 15 minutes

Cooking time: 40 minutes

Energy: 260 kcal / serving

Instructions

1. Peel the potatoes,
wash them,
cut them into large cubes.
2. Peel the leeks,
wash them,
remove almost all of the green part
and cut them into 2 cm long pieces.
3. Melt the butter in a saucepan.
4. When the butter is hot, add the leeks and cook them over low heat without letting them brown.
5. Add water,
add the potatoes.
6. Season and let cook over medium heat for 30 minutes.
7. Add the milk and serve hot over finely sliced stale bread.

Notes & Suggestions

Recipe from Mapie's kitchen
Cooking time to be verified

Tags: month = season

Ingredients for servings

500 g of leek
750 g of potato
80 g of olive oil
1 glass of plant-based milk (optional)
1 stale bread
1500 ml of water
salt (according to taste)
pepper (according to taste)

Rates

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Nutritional information *

Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.

Per serving

% RDA

Energy value

260 kcal

13 %

Fat

14,47 g

21 %
of which saturated

2,21 g

11 %
Carbohydrates

24,58 g

9 %
of which sugar

3,6 g

4 %
Protein

5,09 g

10 %
Fibers

4,35 g

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More data

* As an indication, before cooking, RDA of the EU.