Potato&Leek Soup

Recipe Type: Soup

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 4

No vegetarian in the family? Use chicken stock and add some shredded or cubed chicken.

Ingredients

• 5 cups fat-free vegetable or chicken broth or stock
• 6 medium red potatoes, peeled and cut into 1/2″ cubes
• 1 medium onion, chopped (I used onions from my freezer stash)
• 2 leeks – bulb only (Cut into 1/2″ slices)
• 2 tsp oregano
• 2 tsp salt
• 1 cup 1% milk
• Fresh parsley, grated cheese, or leak to garnish

Instructions

1. Wash and chop the vegetables. In a large saucepan combine all ingredients except milk. Bring to a boil, reduce to simmer. Cover. Simmer for approximately 20 minutes or until veggies are soft, stirring occasionally.
2. Remove 1-2 cups of potatoes (if desired) being sure not to remove any leek (leeks are tough and not tasty unless blended). Put soup and vegetables into food processor, blender, or use hand blender (you may need to process in batches). Process until the vegetables are smooth. A hand blender works best as you can do it right in the pan.
3. When the soup is completely processed, return it to the pot and add the milk and reserved potatoes.
4. Stir until blended and heat until warm.
5. Garnish as desired and serve warm.