Easy Potato-Leek Soup

Adapted from vegweb.com

INGREDIENTS
1 1/2–2 cups leeks, finely chopped (use white and very light green parts)
2 cups potatoes, scrubbed and cubed or finely sliced (peels optional)
1 medium onion, finely chopped
3 tablespoons olive oil
3 cups vegetable broth (should almost cover the ingredients)
1/2 cup cream or soy milk (optional)
Salt and pepper to taste

PREPARATION

  • Rinse chopped leeks very well before using.
  • In a large pot, add olive oil and sauté onions and leeks for two minutes.
  • Add potatoes and broth, cover, and simmer for 15 minutes or until potatoes are tender.
  • Remove pot from heat and stir in cream or soy milk (if using). Carefully blend with an immersion blender or food processor until smooth (you may wish to let the soup cool slightly first).
  •  Season with salt and pepper to taste, and serve.

Serves 2–3. Prep time, 15 minutes; cook time, 15 minutes

Share this post

Magazine Search

Recent Recipes articles:

March 24, 2015
February 24, 2015
January 27, 2015
December 2, 2014
October 11, 2014
How to make stone fruit jams and butters
June 25, 2014
Courtesy of Capay Valley
January 29, 2014
Courtesy of Capay Valley
January 29, 2014

More recent articles:

Happy Administrative Professionals Week!
April 22, 2015
The harder your workout, the bigger your health benefits
March 25, 2015
How to keep restaurant work lunches from derailing your diet
March 25, 2015
Everybody into the carpool!
March 25, 2015
Food:
From salad to shortcake, ways to enjoy the heart-shaped berry
March 25, 2015
One exercise can condition from head to toe
February 25, 2015
Food:
"Please, sir—I want some more!"
February 25, 2015

Sign up for the monthly newsletter

 

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.