Potato Leek Soup

Leek Potato Soup

Serves 6-8

Kids Rating: ✭✭✭✭✭


3 medium leeks, washed thoroughly, trimmed, and chopped into 1/2 inch pieces

4-5 fist size potatoes washed, peeled, and chopped into 3/4 inch pieces

2 large carrots washed, peeled, and chopped into 1/4 inch pieces

3 Tbsp. salted butter

1 tsp. salt

3 cans low sodium, fat free chicken broth (14 1/2 oz. cans)

3 cups 2% milk

2 sprigs fresh thyme


Melt butter on medium-low heat in a large sauté pan. Add leeks, cooking for 5 minutes until leeks begin to soften. Reduce heat if leeks start to brown. Add carrots and cook for an additional 10 minutes. Add chopped potatoes and cook 5 minutes more. Add broth, salt, and sprigs of thyme and increase heat to medium-high and bring to a boil. Cover, reduce heat to medium-low, and simmer for 20-25 minutes until potatoes are soft.

Add 3 cups mild and warm slightly on low heat for 1 minute (be sure not to allow soup to boil).

Serve immediately.

Leftovers: Refrigerates well for up to 2 days. Rewarm gently on stovetop or in the microwave stirring occasionally.

Tags: , , , , , , , ,

Categories: Kid Rating: ✭✭✭✭✭, Sugar-Free Cooking

Author:Rebecca Rogers

Author-Food Journalist-Food Photographer


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