Leeks and potatoes are a classic soup duo. It’s a match that’s always mild and soothing. For an easy meal, serve this with veggie burgers on whole grain buns and a tomato salad. For maximum flavor, try this with Yukon gold potatoes.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Heat the margarine in a soup pot. Add the leeks and sauté over low heat, stirring often, until they are wilted, 8 to 10 minutes.
Step 2
Add the potatoes, enough water to cover, and the bouillon cubes. Bring to a simmer. Cover and simmer gently until the potatoes are very tender, 25 to 30 minutes.
Step 3
Remove 2 cups of the potatoes with a slotted spoon and mash coarsely. Return to the soup pot and stir in enough milk to achieve a medium-thick consistency. Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two to develop flavor. Heat through as needed, and serve.
nutrition information
Step 4
Calories: 218
Step 5
Total Fat: 5g
Step 6
Protein: 4g
Step 7
Carbohydrate: 40g
Step 8
Cholesterol: 2mg
Step 9
Sodium: 140mg
