This British-style broth simmers leek and potato into a calm, soft everyday soup bowl.
10 min prep 20 min cook
Keeps the screen on · step-by-step guide · built-in timer
Slice the leeks thinly and dice the potatoes small.
Turn the leeks over medium heat for 4 minutes so the measurements stay steady.
Add the potatoes and hot water, then cook for 14 minutes.
Crush the soup without fully pureeing it so the potato binds the broth.
Serve hot.
💡 Tip: Cooking the leeks gently over low heat builds a sweet base aroma in the broth.
🍽️ Serving suggestion: Serve the broth hot with freshly ground black pepper and bread.
~162
kcal calories
4
g protein
24
g carbs
5
g fat
5.1g
Sugar
3.6g
Fiber
776.7mg
Sodium
0.6g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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