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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A classic soup! Usually eaten hot ,it's also surprisingly delicious eaten refrigerator cold on a summer's day with a squeeze of lemon juice and a dollop of natural yogurt! Ingredients:
2 leeks(1 lb.) |
6 c low sodium chicken broth |
2 tbs olive oil |
3 c coarsely chopped onion(about 1 lb) |
1 c chopped carrots |
1 c chopped celery |
2 garlic cloves,minced |
2 c cubed yukon gold potato(about 1 lb) |
1/2 tsp fresh ground black pepper |
1/4 tsp fine sea salt |
Directions:
1. Remove roots,outer leaves and tops from leeks. Cut each leek in half lengthwise. Cut each half crosswise into 1/2 thick slices. Immerse in cold water,swirl. drain
2. Bring broth to a boil in a large saucepan over medium-high heat.
3. Heat oil in large Dutch oven over medium-high heat. Add leek,onion,,and next 3 ingredients(through garlic). Partially cover,and cook 20 mins or till vegetables are tender,stirring occasionally. Add hot broth and potato;return to boil.
4. Cover and reduce heat and simmer 10 mins or till potato is tender. Stir in pepper and salt. Serve chunky or puree with immersion blender or in a blender. 8 servings (1-1/4c )
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