Leek and Potato Soup

By Ron Ladouceur 2015-05-13

Key Points

Serving size: 484 grams
For the best buy, choose leeks with clean, white slender bulbs and firm dark green tops.
To prepare leeks, remove the dark green leaves and the root end and throw them away. Slice the leeks, separate into rings and place them in a bowl of cold water. Swish the slices in the water. Remove the slices and rinse under running water until the leeks are clean.
To store fresh, lightly wrap in plastic wrap. Refrigerate for up to 1 week.
Leeks contain vitamin A, which is good for healthy eyes and skin

In a large pot, heat the oil over medium heat.
Add the leeks and onions and cook until the onions are soft, about 10 minutes. Stir often.
Add the potatoes to the pot.
Pour in enough broth to just cover the potatoes. If more liquid is needed, add up to 1 cup of water.
Cook over medium heat until the potatoes are soft, about 25 minutes.
Use a potato masher or a fork to break up the potatoes.
Reduce the heat to low and add the milk and black pepper. Cook 5 minutes, stirring often. Enjoy!
Refrigerate leftovers.

Nutrition facts per serving

Photo Credit: “Potato, leek, and asparagus soup” by Aaron Gustafson / CC BY-SA 2.0