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Potatoless Potato-Leek Soup

Nutrivore Score: 396
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Servings 8
Calories 123kcal
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Ingredients

  • 1 medium onion (yellow) chopped
  • 4 stalks celery chopped
  • 3 medium leeks
  • 1 medium rutabaga peeled, and cut into 1 inch cubes
  • 1 head cauliflower roughly chopped
  • 12 cups chicken broth
  • 1 teaspoon salt to taste
  • 3 tablespoons butter unsalted (optional)

Instructions

  • Clean leeks well and separate the green part of the leeks from the white.  Cut the white part of the leeks into ½” slices.  Chop the green part of the leeks fairly fine and set aside.
  • Place the chopped onion, celery, rutabaga and white part of the leeks in a big pot with the chicken broth.  Bring to a boil over high heat, then reduce to a simmer.
  • Simmer vegetable approximately 40 minutes, until rutabaga is soft.
  • Add cauliflower and simmer another 15 minutes, until cauliflower is soft.
  • Blend soup with an immersion blender (or in batches in a standing blender) until smooth.
  • Add leek greens to the pot and simmer another 5 minutes, until cooked.
  • Stir in salt and butter.

Nutrition

Nutrition Facts
Potatoless Potato-Leek Soup
Amount per Serving
Calories
123
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
0.3
g
Monounsaturated Fat
 
1
g
Cholesterol
 
18
mg
6
%
Sodium
 
1683
mg
73
%
Potassium
 
559
mg
16
%
Carbohydrates
 
16
g
5
%
Fiber
 
4
g
17
%
Sugar
 
7
g
8
%
Protein
 
5
g
10
%
Vitamin A
 
786
IU
16
%
Vitamin C
 
52
mg
63
%
Calcium
 
83
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.