Since it looks like its cold just about everywhere, I know we’re all looking for some comfort food. Most recipes for Potato and Leek soup include heavy cream, chicken broth and butter as ingredients. One recipe I found online included a full pound of bacon. Oh my…
In my desire for something more healthy, I wanted to lighten things up. Give this easy and filling recipe a try.
Potato and Leek Soup
serves 6-8
2 lbs. Yukon Gold potatoes
3-4 large leeks, white and green parts
2 tb. olive oil
1 32 oz. Vegetable Broth (low sodium)
1/4 cup white wine
3 tb. parsley, chopped
1/2 tsp. fresh thyme, chopped
2 tsp. lemon juice
salt and pepper to taste
trim the leeks and wash well. Slice into quarters lengthwise, then slice thinly crosswise; Result should be about 3-31/2 cups.
Scrub potatoes (don’t peel) and cut into 1/2 in. dice.
Heat olive oil in skillet. Add leeks and a pinch of salt, and cook on medium until leeks are soft and just beginning to brown, about 8-10 minutes.
Combine leeks and potatoes into large soup pot with 3 cups water, wine and the vegetable broth. Cover pot and simmer for about 15 minutes, or until potatoes are tender.
Add parsley and thyme, black pepper, salt and lemon juice.
Adjust seasoning as desired.
