Potato Leek Soup
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
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