- Serves: 6 to 8
- Ingredient Notes: Corn-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 150 cal
- 3.5g fat (1.5g sat)
- 5mg chol
- 270mg sodium
- 26g carb
- 3g fiber
- 2g protein
Ingredients
- 1 tablespoon olive oil
- 2 to 3 leeks (about 1 pound), white and light green parts, halved and thinly sliced
- 1 to 2 pounds Yukon gold potatoes, coarsely chopped
- 6 to 8 cups water, vegetable or chicken stock
- Salt and pepper, to taste
- Heavy cream or butter (see note)
- Minced parsley or chives, for garnish
Directions
Heat a 3- to 4-quart Dutch oven over medium heat. Add olive oil and leeks; sauté until leeks begin to turn translucent. Add potatoes, water or stock, and salt. Bring to a boil, then lower the heat and simmer, partially covered, for 30 to 40 minutes.
You may purée the soup or leave it chunky. Add a dollop of cream or butter just before serving. Garnish with fresh parsley, chives and pepper, to taste.
Special notes:
Sour cream, yogurt, crème fraîche or coconut milk may be used instead of butter or cream.
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