lunchdinnerGut Health

Leek and Potato Soup

Name: Leek and Potato Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: continental-french
Ingredients: 300 g Leeks; 300 g Potatoes; 500 ml Vegetable broth; 15 g Butter; 100 ml Milk; 3 g Thyme

Velvety leek and potato soup — leeks are one of the best sources of prebiotic inulin fibre.

Total Time

35 min

Prep

10 min

Cook

25 min

Servings

Cuisine

Continental French

200kcal

Calories

Protein

32g

Carbs

Fat

Fiber

Download Recipe

How to Make It

1
Sauté sliced leeks in butter until softened, about 5 minutes.
2
Add potatoes, broth, and thyme. Bring to a boil, then simmer 20 minutes.
3
Blend until smooth. Stir in milk.
4
Season and serve warm.
Tip: Leeks belong to the allium family — all alliums are prebiotic powerhouses.

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