Yield: 4
Leek & Potato Soup
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Ingredients
- 2 tbsp oil
- 4 leeks, white and light green parts only
- 2 celery ribs, sliced
- 2 garlic cloves, minced
- 6 white potatoes, peeled and diced
- 4 cups vegetable broth
- Salt and pepper, to taste
Instructions
- In a large Dutch oven or soup pot, heat the oil over medium-high heat. Add the leeks and celery and cook until they begin to soften, 4 minutes. Add the garlic and cook for another minute. Add the potatoes and vegetable broth and bring to a boil. Reduce the heat to low and simmer for about 30 minutes.
- puree the soup with an immersion blender or in batches in a traditional blender. If using a traditional blender, remember:
- • Only fill your blender ⅓ full.
- • Remove the centre insert in the lid of your blender to allow hot air to escape.
- • Cover ¾ of the hole with a kitchen towel to avoid splashes.
- Enjoy immediately or store in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- **CAUTION: Use extreme caution when blending hot liquids in a traditional blender.
- Serve immediately or store in the refrigerator for up to 3 days.
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