Potato Leek Soup
This is the kind of soup that is so simple to make yet tastes like you really know your way around the kitchen. I grew up loving this classic soup as a kid, and eating it always brings me back to a happy place. The flavors of the leeks and the potatoes compliment each other so well. I like mine pureed, but if you like it a bit chunky you can use a potato masher instead of an immersion blender to give you bigger chunks. This is ready in under 30 minutes. (To make this gluten-free, simply eliminate the flour or use AP gluten free flour)
Potato Leek Soup
- 4 medium leeks (dark green stems removed)
- 1/2 large white onion, chopped
- 2 medium russet potatoes, peeled and cut into cubes
- 1 tbsp flour (use AP gluten free flour for GF)
- 1 tbsp butter
- 4 cups fat free chicken stock (or vegetable broth for vegetarians)
- 1/2 cup 2% milk
- salt and fresh pepper
- Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.
- In a medium soup pot, melt butter and add flour on low flame.
- Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.
- Add chicken stock, leeks, onion, potatoes and bring to a boil.
- Cover and simmer on low for about 20-25 minutes, until potatoes are soft.
- Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste.
- Serve immediately.
Yield: 6 servings, Serving Size: 1 cup
- Amount Per Serving:
- Smart Points: 3
- Points +: 3
- Calories: 110.3
- Total Fat: 0.7g
- Saturated Fat: g
- Cholesterol: mg
- Sodium: 660mg
- Carbohydrates: 23.2g
- Fiber: 2.3g
- Sugar: 3.4g
- Protein: 3.5g