Ingredients
- 3 leeks rinsed and chopped, white and light green parts only
- 1 small onion finely chopped
- 1 tsp minced garlic
- 1 tsp salt
- 1 tsp dried parsley
- 1 tsp dried Thyme
- 1/4 tsp paprika
- 1 1/2 lbs your favorite varietal Little Potatoes quartered
- 4 cups vegetable broth
- drizzle canola oil
Instructions
- To a large pot over medium heat, add canola oil, leeks, onion and garlic. Cook for 3 to 4 minutes, stirring often, until softened.
- Add salt, parsley, thyme and paprika and cook one minute.
- Add potatoes an vegetable broth and bring to a simmer over medium-high heat. Cover, reduce heat to medium, and cook for 8 to 10 minutes or until potatoes are tender.
- If desired, use an immersion blender or food processor to puree some or all of the soup for a creamier texture.
- Garnish with fresh parsley if desired and serve.
Nutrition
Calories |213kcalCarbohydrates |51gProtein |4gFat |1gSaturated Fat |1gPolyunsaturated Fat |1gMonounsaturated Fat |1gSodium |6140mgPotassium |495mgFiber |5gSugar |18gVitamin A |6532IUVitamin C |34mgCalcium |179mgIron |7mg
