Healthy Potato Leek Soup

• Gluten free

• Produce

  • 2 Carrots, large
  • 3 Celery stalks
  • 2 Garlic cloves
  • 3 Leeks
  • 1 Onion, large
  • 4 Red potatoes, medium

• Canned Goods

  • 4 cups Chicken stock

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tbsp Oil

• Dairy

  • 1 1/2 cups Milk

• Liquids

  • 2 cups Water

Found on flatlandfreshfood.com

Description

Ingredients

• 1 tbsp oil
• 3 leeks (white and light green part only)
• 1 large onion
• 2 garlic cloves
• 3 celery stalks
• 2 large carrots
• 4 medium red potatoes
• 4 cups chicken stock
• 2 cups water
• 1½ cups milk
• salt & pepper to taste

Directions

• In a large soup pot heat oil over medium heat and sauté leeks, onion, garlic and celery for about 5 minutes until soft.
• Add carrots and potatoes along with chicken stock and water and bring to a boil.
• Once boiling turn down the heat to simmer and partially cover with a lid for 15 minutes or until potatoes are cooked through.
• Use an immersion blender to purée soup until smooth*
• Stir in milk then season generously with salt & pepper.
• To serve top with a few drops of white truffle oil if desired*