Potato Leek Soup

• Produce

  • 4 Leeks, medium
  • 2 Russet potatoes, medium
  • 1/2 White onion, large

• Canned Goods

  • 4 cups Chicken stock, fat-free

• Baking & Spices

  • 1 tbsp Flour
  • 1 Salt and fresh pepper

• Dairy

  • 1/2 cup 2% milk
  • 1 tbsp Butter

Found on skinnytaste.com

Description

Ingredients

• 4 medium leeks (dark green stems removed)
• 1/2 large white onion, chopped
• 2 medium russet potatoes, peeled and cut into cubes
• 1 tbsp flour (use AP gluten free flour for GF)
• 1 tbsp butter
• 4 cups fat free chicken stock (or vegetable broth for vegetarians)
• 1/2 cup 2% milk
• salt and fresh pepper

Directions

• Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed. In a medium soup pot, melt butter and add flour on low flame. Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor. Add chicken stock, leeks, onion, potatoes and bring to a boil. Cover and simmer on low for about 20-25 minutes, until potatoes are soft. Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste. Serve immediately.

Nutrition