Mom's Potato-Leek Soup
Easy Potato-Leek Soup recipe
Yield
14 servingsPrep
10 minCook
50 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
leeks
cleaned, thinly sliced |
|
| 2 | medium |
onions
peeled, quartered |
|
| 9 | cups |
chicken broth
|
|
| 3 ¼ | pounds |
russet potatoes
peeled, cubed |
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
leeks
cleaned, thinly sliced |
|
| 2 | medium |
onions
peeled, quartered |
|
| 2.1 | l |
chicken broth
|
|
| 1.5 | kg |
russet potatoes
peeled, cubed |
|
| 2.5 | ml |
black pepper
|
|
Directions
Put the leeks, onions and broth in a pot.
Bring to a boil. Reduce the heat; cover.
Simmer for 25 minutes. Add the potatoes, return to a boil.
Cover and simmer for 20 minutes, or until the potatoes are tender.
Process in a blender until smooth. Stir in the pepper.
