Classic Potato Leek Soup

Name: Classic Potato Leek Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4-6 serving(s)
Ingredients: 1 tablespoon butter; 3 leeks, white and light green parts only, thinly sliced; 2 stalks celery, thinly sliced; 1/2 teaspoon salt; 1/4 teaspoon pepper; 3 large potatoes, peeled and diced (baking or yellow-fleshed); 2 cups vegetable broth or 2 cups chicken broth, sodium-reduced; 2 cups milk; 2 tablespoons lemon juice, freshly squeezed

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Recipe by Chef mariajane

Everyone need a fabulous potato and leek soup in their repertoire - well this is it!! The classic flavour is simple, yer wonderful. Make a terrific dinner by pairing a steaming bowl with a grilled cheese sandwich on mutigrain bread.

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READY IN: 35mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

1

tablespoon butter
3

leeks, white and light green parts only, thinly sliced
2

stalks celery, thinly sliced
¹⁄₂

teaspoon salt
¹⁄₄

teaspoon pepper
3

large potatoes, peeled and diced (baking or yellow-fleshed)
2

cups vegetable broth or 2 cups chicken broth, sodium-reduced
2

cups milk
2

tablespoons lemon juice, freshly squeezed

DIRECTIONS

In a pot, melt butter over medium heat. Add leeks, celery, 1/2 teaspoons salt and 1/4 teaspoons pepper and cook, stirring often, for 5 minutes or until leeks are tender.
Add potatoes, broth and 1 cup water; cover and bring to a boil over high heat.
Reduce heat to medium-low and boil gently, covered, for 15 minutes or until potatoes are soft. Remove from heat.
In a blender, in batches, or with an immersion blender, purée about half the soup until smooth, leaving half chunky. Return to pot, if necessary.
Stir in milk; heat over medium heat, stirring often, just until steaming (do not let boil).
Stir in lemon juice and season to taste with salt and pepper.
COOKING TIPS: Be sure to wash leeks well - they often have sand hidden between the layers. Cut the leek in half lengthwise and rinse well; separate layers and rub out any grit, shake dry, then slice.

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