Vegetarian Leek and Potato Cream-Soup

Clean and Trim: Rinse the leek thoroughly. Cut off the roots and the dark green parts, retaining the white and light green sections.
Slice and Rinse: Halve the leek lengthwise, and rinse again to remove hidden dirt.
Chop: Chop into thin slices, as desired for your soup.
Final Wash: Rinse the sliced leek once more before using in your soup.
Remember to handle knives carefully and always clean your produce well before cooking.

The weight of a potato can vary greatly depending on its size and variety. On average, a medium-sized, raw potato weighs about 150-170 grams. Therefore, 200 grams would be slightly more than one medium-sized potato.
Please note that this is a rough estimate. For accurate measurements, particularly in cooking or baking, it is always best to use a kitchen scale.

Cleaning: Begin by washing the leek under cold running water. Make sure to remove any dirt or grit, especially in the green portions.
Trimming: Cut off the root end and the dark green upper parts. The white and light green parts are most commonly used in cooking. The dark green parts can be used for making stocks.
Splitting: Cut the leek lengthwise into two halves.
Washing Again: Rinse the leek halves under water again. Open up the layers to wash out any hidden dirt.
Chopping: Lay the leek halves flat side down and chop them into thin slices. The size depends on your recipe – smaller slices will cook down more, while larger slices will be more noticeable in your soup.
Final Rinse: Before adding to your soup, give the chopped leek a final rinse to remove any remaining dirt.
Always handle kitchen tools carefully and wash your ingredients thoroughly. You’re now ready to use your prepared leek in your soup recipe.

The carbohydrate content can vary slightly depending on the type of potato, but on average, raw potatoes contain about 17 grams of carbohydrates per 100 grams. Therefore, 200 grams of raw potatoes would contain approximately 34 grams of carbohydrates.

Keep in mind that preparation methods can also affect the nutritional content. For instance, cooking potatoes can increase the bioavailability of the starches and hence the total amount of carbohydrates that your body can digest and absorb.

Potato and leek soup can be a nutritious dish as it is high in fiber, vitamins, and minerals. Potatoes are a good source of potassium, vitamin C, and vitamin B6, while leeks contain antioxidants and are rich in vitamin K. Together, they can help boost immunity, improve digestion, and lower blood pressure.

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

Avoid bitter greens and members of the brassica family (kale, cabbage, Bok Choy). Other greens can be used in small quantities. Good in small quantities (no more than ⅕ of the stock ingredients). Foods in the Brassica family, such as kohlrabi, are too strong for stock/broth and can impart a bitter taste.

Leeks are a rich source of antioxidants, particularly polyphenols and sulfur compounds. Antioxidants fight oxidation, which damages your cells and contributes to illnesses like diabetes, cancer, and heart disease.

“The concept of eating soup to lose weight has spanned decades, but experts say an all-soup diet lacks nutrients and is not sustainable. They do agree it can be smart to eat vegetable-packed soups for some meals, though, as these are filling, nutrient-dense, and low in calories.”