Ingredients
- 3 Tablespoons Olive Oil
- 3 Leeks Stalks
- 3 Garlic Cloves Minced
- 1 cup Corn Frozen
- 4 Potatoes Medium; peeled and diced
- 2 Carrots Medium; peeled and diced
- 4 cups Broth Reduced-sodium; chicken or vegetable
- ½ teaspoon Nutmeg
- ½ teaspoon Oregano
- ½ teaspoon Ground Black Pepper
- ¼ teaspoon Cayenne Pepper Optional
Equipment
- Stovetop
- Blender
- Large Pot
Instructions
- In a large pot, heat the olive oil over medium heat.
- Cut off the root ends and dark green tops of the leeks. Slice the white/light-green stalks lengthwise, clean thoroughly, cut into small pieces.
- Add the leeks, garlic, and frozen corn to the pot, and cook for a few minutes until the leeks have softened and the corn thawed. Add the potatoes and carrots and broth. All the vegetables should be covered in liquid.
- Bring to a boil, then turn to low heat, simmer until the potatoes and carrots are soft- about 20 minutes.
- Puree about half the soup in a blender. Add the pureed soup back to the pot. Season with nutmeg, oregano, black pepper, and cayenne pepper (if using).
Nutrition
Nutrition Facts
Creamy Vegetable Soup with Leeks
Amount per Serving
Calories
260
Calories from Fat 81
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1
g
6
%
Sodium
780
mg
34
%
Potassium
879
mg
25
%
Carbohydrates
42
g
14
%
Fiber
5
g
21
%
Sugar
6
g
7
%
Protein
5
g
10
%
Vitamin A
4618
IU
92
%
Vitamin C
37
mg
45
%
Calcium
38
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Broth, Carrot, Carrots, Cayenne, Cayenne Pepper, Chicken Broth, Corn, Frozen Corn, Garlic, Garlic Cloves, Garlic Powder, Leeks, Low Sodium Broth, Nutmeg, Oregano, Potato, Potatoes, Vegetable Broth