Source: Parents Magazine

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Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the butter in a large, deep pot over medium-high heat. When the butter is melted, add the shallots, potatoes, and leeks, sprinkle with salt and pepper, and cook until the veggies start to soften, 5-8 minutes.

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  • Add the water and bring to a boil. Then, lower the heat so the soup bubbles gently and cook, stirring occasionally, until slightly thickened and vegetables become fully tender, about 20 minutes longer.

  • Carefully pour half of the soup into a blender and puree. When smooth, add the pureed soup back to the pan with the chunky remaining soup. Serve garnished with cilantro.

Nutrition Facts

170 calories; fat 6g; cholesterol 15mg; saturated fat 4g; carbohydrates 27g; protein 3g; sodium 218mg.
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