Potato and Leek Soup

Servings: 4 | Serving size: about 1 1/2 cups

Cooking Time: 45 Minutes

This soup keeps well for 24-48 hours. Serve with a 2 ounce whole wheat or gluten-free roll, and one of the following: Waldorf Salad or Roasted Eggplant Salad or Healthy Caesar Salad or Zucchini Salad.

Ingredients

• 1 tsp. unsalted butter
• 1 large white onion (peeled and diced)
• 1 rib celery (diced)
• 1 1/2 lbs. Idaho potatoes (peeled and cut into 1 inch cubes)
• 1 large leek (about 16 ounces)(cleaned and thinly sliced crosswise)
• 4 cups water
• 1/2 cup 2% milk
• 1/2 tsp. salt
• fresh ground black pepper to taste

Melt butter in a medium stock pot over medium heat.

Add the onions and cook for about 5 minutes until slightly translucent. Stir frequently.

Add celery and cook for about two minutes more.

Add white part of the leeks and cook over medium heat for 5 minutes until they are limp. Stir frequently

Add the green part of the leeks and cook for 5 minutes. Stir frequently.

Reduce the heat to medium-low and add the potatoes and water.

Cook for 20 to 25 minutes over low heat until the potatoes are slightly soft.

Keep adding just enough water to keep the potato and leek mixture just covered.

When the potatoes are soft, add the milk slowly, stirring continuously.

Add the salt and pepper.

Gently reheat the soup and serve.