Potato Leek Soup

Servings: 6 • Size: 1 cup • Calories: 159 •

  • 1 bunch leeks (about 4) dark green stems removed
  • 1/2 white onion, chopped
  • 2-3 russet potatoes, peeled and cut into cubes
  • 1 tbsp flour, whole wheat
  • 1 tbsp butter
  • 4 cups fat free chicken stock (or vegetable broth for vegetarians)
  • 1/2 cup 2% milk
  • salt and fresh pepper

Wash leeks very carefully to remove all grit. 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 (or potato masher for thicker soup), blend the soup until smooth adding the milk and adjusting salt and pepper to taste. Serve immediately.

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