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

Sign up for our monthly newsletter

 

Recent Recipes articles:

Adapted from allrecipes.com
June 24, 2015
April 27, 2015
March 24, 2015
February 24, 2015

More recent articles:

Like pets, office sweaters (and jackets, shawls, and hand warmers) have a lot to say about their owner.
June 23, 2015
Dynamic warm-ups prepare your body and protect against injury
June 22, 2015
How to manage your sweat this summer
June 16, 2015
Food:
Beat the summer heat with the contents of your fridge and pantry
June 15, 2015

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.