FOOD

Potato Leek Soup

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(Original story published on Thursday November 13th, 2014, on FoodNetwork.ca.)

This time of year, when the temperature’s hovering around the freezing mark, nothing sounds better than a cozy, hot bowl of soup. Well, that, and an all-inclusive beach getaway, naturally. However, I often find the soup I buy or order at a restaurant is high in sodium and loaded with extra ingredients I prefer not to eat. Plus, they rarely fill me up. And so, I’ve put together a simple recipe for a healthy Potato Leek Soup that’s easy, quick, and delicious, plus, I guarantee will fill you up.

Be sure to make a large batch of this tasty soup and you’ll have a few dinners for the week that can easily be re-heated!

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Ingredients:

3 Tablespoons butter
1 chopped onion
1 1/2 cups leeks (thinly sliced, white and light green parts only)
6-7 small yellow potatoes, chopped
2 stocks celery, chopped
6 cups vegetable broth
3 bay leaves
3 sprigs thyme
Juice from 1/2 lemon
Salt and pepper

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Directions:

1. Heat the butter in a large saucepot on medium-high heat. Add the onion and leeks, and stir, sauteeing for 2 minutes.

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2. Add the potatoes and celery, and stir, ensuring the butter is covering the potatoes.

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3. Add the vegetable broth and stir.

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4. Add the bay leaves and thyme, and cook until potatoes are soft, about 20 minutes. Stir occasionally.

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5. Puree the soup in a blender. Don’t have a blender? I hear ya! I used my Magic Bullet, and pureed the soup in a few batches.

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6. Pour the soup back into the pot on the stove, over medium-high heat, and add the lemon juice.

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6. Season with salt and pepper to taste.

 

 

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