Classic Potato Leek Soup

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 tablespoon butter
• 3 leeks, 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

Recipe

• 1 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.
• 2 add potatoes, broth and 1 cup water; cover and bring to a boil over high heat.
• 3 reduce heat to medium-low and boil gently, covered, for 15 minutes or until potatoes are soft. remove from heat.
• 4 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.
• 5 stir in milk; heat over medium heat, stirring often, just until steaming (do not let boil).
• 6 stir in lemon juice and season to taste with salt and pepper.
• 7 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.