Potato Leek Soup Shooters
This is an easy party recipe for potato leek soup shooters. They can be served warm or cold. Quick and simple recipe!
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 leek (5 ounces/150 grams)
- ½ pounds potato (220 grams)
- 1 cup vegetable stock
- 1½ cup water
- ½ teaspoon salt
- black pepper (a pinch)
Instructions
- Rinse and slice the leek. Heat the oil in a small/medium pot and throw the leek in. Saute fo 2-3 minutes. Meanwhile, rinse and dice the potato(the smaller the potatoes the quicker they cook). Add the potato to the pot altogether with vegetable stock and water.
- Cover with a lid and bring to a boil. Reduce heat to low and simmer covered until the potatoes are ready (about 10 minutes).
- Puree the soup with immersion blender (or a food processor/blender) until creamy. Taste it and season with salt and pepper.
- Serve warm or chilled.
Notes
- Extra virgin olive oil can be substituted with cooking olive oil/sunflower/vegetable oil or real butter. I recommend using either olive oil or butter for the best flavor.
- I used shot glasses that hold about 1 fluid ounce/35 milliliters of liquid. This is enough to fill 14 shot glasses. You can also choose larger glasses to serve this soup in but in this case I recommend doubling the recipe.
- I used dry measuring cups to measure the liquids.
- Half and half can also be added to this soup to make it more creamy, if desired.
- If you feel the soup is too thick, add more water or stock.
- Make sure to season the soup at the very end as every stock contains a different salt level.
- This recipe can be easily doubled.
Nutrition
Calories: 38 kcal (2%), Carbohydrates: 5 g (2%), Protein: 1 g (2%), Fat: 2 g (3%), Saturated Fat: 0.3 g (2%), Polyunsaturated Fat: 0.2 g, Monounsaturated Fat: 1 g, Sodium: 155 mg (7%), Potassium: 91 mg (3%), Fiber: 1 g (4%), Sugar: 1 g (1%), Vitamin A: 207 IU (4%), Vitamin C: 4 mg (5%), Calcium: 10 mg (1%), Iron: 0.4 mg (2%)
Tried this recipe?Let us know how it was!