Leek & Potato Soup
A light and bright soup for an easy meal. Can be served as is or blended to become a smooth soup. Great for kids to get exposure to other flavor profiles with a fan favorite, the potato!
Ingredients
- 2Leeks
- 6 cupsChicken or Vegetable Stock
- 2 tablespoonsExtra-Virgin Olive Oil
- 3 cupsYellow Onion, chopped
- 1 cupCarrot, diced
- 1 cupCelery, diced
- 2 clovesGarlic, finely chopped
- 2 cupsYukon gold potatoes, peeled & cubed
- salt and pepper to taste
- fresh herbs to taste
Instructions
- 1
Prep the leeks: Wash, remove outer leaves, tops, and roots. andhalve leeks & rinse any dirt that accumulated between the layers whilegrowing. Cut into 1/2" slices. If needed, throw in a large bowl andimmerse in cold water to ensure all dirt is removed. Drain.
- 2
Saute the veggies until slightly tender: Add oil to a large pot orDutch oven. Add leek, onion, carrot, celery, and garlic. Saute 10-15minutes until slightly tender, stirring occasionally.
- 3
Add the broth to the pot: Add the broth to the pot and bring to aslow boil over medium high heat.
- 4
Add potatoes to the pot & simmer: Add the potatoes and simmer for10 - 15 minutes, or until potatoes are tender.
- 5
Season: Add salt & pepper to taste. Enjoy!