SpanishEasy · Hot
Potato and leek broth with a drizzle of lemon
A gentle, velvety broth made with soft-cooked leeks and potatoes, finished with a bright squeeze of lemon. Perfect for soothing a small appetite.
Prep
10 min
Cook
20 min
Total
30 min
Method
Prepare the vegetables
Cook the broth
2
3
Add the potato cubes and pour in the chicken broth. Season with salt and white pepper. Bring to a gentle simmer, then reduce the heat to low.
4
Cook covered for 15 minutes, until the potato is completely tender and begins to fall apart at the edges.
Finish and serve
5
Use a potato masher or the back of a spoon to gently crush about half of the potato against the side of the pan. This gives the broth a lovely creamy body without losing the texture entirely.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -7
Calories
241
per serving
Low sugar · 4gLow saturated fat · 2gLow salt · 178mg
Protein
3g
Carbs
28g
Fat
14g
Sat. fat
2g
Fiber
5g
Sugar
4g
Sodium
178mg
Soft DietHeart HealthyMild Flu RecoveryElderly FriendlyEasy DigestionGentle Texture
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
A
Environmental impact
Very low impact
A–E · lower is better · includes estimates
kg CO2e
0.2
per serving
ACarbonAEU all-round· both agree
Water
1.0m³
Land
15Pt
Runoff
0.04g P
Potato drives 40% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
4
Sweet
5
Salty
3
Sour
1
Bitter
2
Spicy
Textures
VelvetyTenderSilkySmooth
Aromas
SavoryHerbalCitrusy
Kitchen Equipment
Safety & Storage
Cross Contamination
Commercial chicken broth may be processed in facilities that handle common allergens including celery, gluten, or sulfites. If cooking for individuals with food allergies, use homemade broth or verify the broth label for allergen-free certification.
Storage
If storing leftover broth, refrigerate within 2 hours of cooking and consume within 3-4 days. Reheat to a rolling boil before serving to ensure food safety.
High Risk Population
This recipe is suitable for elderly individuals or those with reduced appetite due to its soft texture and gentle cooking method. Ensure all vegetables are cooked until completely tender before serving to those with swallowing difficulties.
Handling
When slicing leeks, remove all dark green tops and thoroughly rinse between layers under cold running water to eliminate trapped soil and grit, which could cause digestive discomfort.
Cooking Temperature
Maintain broth at a gentle simmer (not a rolling boil) during cooking. The final product should be served immediately at a warm temperature above 140°F to prevent bacterial growth.
Bring the broth to a full boil (212°F/100°C) for at least 1 minute when using homemade or unpasteurized broth to ensure pathogen elimination.
Pro Tips
Technique
Go slowly when cooking the leek — let it soften without any color. A translucent leek gives sweetness to the broth; a browned one only gives bitterness.
When you crush half the potato against the side of the pan, you create body and creaminess without losing the gentle texture entirely. It is not a purée — it should still feel like a broth, not a thick soup.
Substitution
If chicken broth feels too heavy, vegetable broth works beautifully here. Or for something more indulgent, a light fish stock would be lovely.
From the chef
Leeks and potato together make one of the gentlest broths I know. The leek cooks slowly in a little olive oil until it goes soft and sweet, then the potato joins it and everything simmers until the cubes begin to break at the edges. A gentle press with the back of a spoon thickens the broth without losing all its body. White pepper rather than black keeps it mild. The lemon at the end is not decoration — it lifts the whole bowl and makes it taste alive. This is the kind of thing you make when you want to feel looked after.
TagsEasyOne PotSingle PortionComfort FoodBrothSoft Texture
Source: generated · June 10, 2026