Easy Potato-Leek Soup

Share this post

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

Sign up for our monthly newsletter

 

More recent articles:

Five tips for spring-cleaning the office
April 26, 2016
Five steps to getting your bike ready for spring
April 26, 2016
Get strong and healthy in the weight room
April 19, 2016
Food:
Thirteen ways of looking at a strawberry
April 15, 2016
Meet The FruitGuys Community Fund’s class of 2016
April 14, 2016
Food:
Three fresh salads with spring ingredients
March 29, 2016
Food:
The history and health benefits of avocado
March 24, 2016

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.