This is a simple, healthy and deliciously creamy soup that hits the spot in these last few weeks of winter (who am I kidding…I live in Canada…it will be months until we see green grass again). I highly recommend making up a batch of this for lunch this week. You’ll be glad you did 🙂
What you’ll need:
2 tbsp Olive Oil
1 medium Onion
1 large Leek, chopped into ½” pieces
4 cups Yellow Potatoes, peeled and chopped into ½” pieces
1 cup Fat-Free Chicken Broth
1 2/3 cups 1% milk (or skim)
Freshly Ground Black Pepper
Toss them into a coliander and give them a really good rinse to get rid of all the sand.
Chop the potatoes into 1/2″ pieces
Finely dice the onions.
Heat oil in a large pot.
Add onions, leeks and potatoes, and cook on a low to medium heat for 5 minutes, stirring occasionally.
Add chicken broth.
Simmer on medium heat for 30 minutes or until the potatoes are tender.
Puree vegetables with some of the liquid in a food processor or blender until smooth.
Return the puree to the liquid and mix together. Add salt and freshly ground black pepper.
Simmer until the soup reaches your desired consistency.