Light Potato and Leek Soup
Ingredients
- 4 leeks, white parts only
- 4 cloves garlic, minced
- 2 tablespoons salted butter
- 3 medium russet potatoes, scrubbed and sliced
- 3 cups vegetable broth
- 1 teaspoon Italian seasoning
- ⅛ teaspoon dried rosemary
- ½ cup fat free half-and-half
- 1 pinch ground black pepper to taste
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Slice leeks lengthwise and wash out any dirt between the layers. Chop and place in a large mixing bowl with garlic.
- Melt butter in a large soup pot over medium heat. Add leeks and garlic and cook, stirring frequently, for 5 minutes. Add potatoes, vegetable broth, Italian seasoning, and rosemary. Bring to a boil; reduce heat and simmer for 20 minutes.
- Remove from heat and let soup cool briefly. Transfer mixture to a blender or food processor and puree in batches. Return soup to the pot and stir in half-and-half and season with black pepper. Reheat gently, about 5 minutes.
Source
Original recipe: View Original
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2015__01__Potato-Leek-Soup-LEAD-3-46cba90a2d854a1089c2aca4b90282d3.jpg)