Description
A lighter version of classic potato and leek soup, creamy yet healthy.
Ingredients
- 2 large leeks, white and light green parts only, sliced
- 2 medium potatoes, peeled and diced
- 1 tbsp olive oil
- 3 cups vegetable broth
- 1 cup low-fat milk
- Salt and pepper to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Add leeks and sauté until soft, about 5 minutes.
- Add potatoes and vegetable broth. Bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Blend soup until smooth using an immersion blender.
- Stir in low-fat milk and season with salt and pepper.
- Serve warm.
Notes
- For extra creaminess, add a splash of cream.
- Garnish with fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International