Healthy Leek and Potato Soup Recipe
Leeks have similar nutritional benefits as onions and garlic. They provide a good source of fiber, folic acid, vitamins B6 and C, manganese, and iron. Studies have shown that leeks, just as onions and garlic, can improve the immune system, lower bad cholesterol levels, and fight cancer. That is why this wonder-vegetable has been a good addition to delicacies such as soup. This leek and potato soup is a really healthy and enticing food that would surely surprise your children due to its delightfully mouthwatering taste. This would not only improve your health, but would give you a wonderful satisfaction as well.
Ingredients
- 2 tsp canola oil (10 ml)
- 2 medium shallots, minced
- 3 medium leeks, sliced, white and light green parts only
- 1 pound Yukon Gold potatoes, peeled and chopped into 1-inch pieces (450 g)
- 1 cup fat-free, reduced sodium chicken broth or vegetable broth (225 ml)
- 1⅔ cups fat free milk (375 ml)
- Freshly ground black pepper
Instructions
- In a large, deep skillet or Dutch oven, heat oil over medium heat; stir in the shallots, leeks and potatoes, and cook over low-medium heat for 5 minutes.
- Pour in chicken or vegetable broth and milk; simmer half covered over medium heat for 30 more minutes, or until potatoes are tender.
- Move the vegetables and some of the liquid to a blender or food processor and blend until smooth and even. Add more of the remaining liquid until desired consistency.
- Serve in individual bowls and season with black pepper and chopped chives or fresh parsley.
- Enjoy!
