Leek and Potato Soup

By LaLaCooks

"What a classic soup! Usually eaten hot, it's also surprisingly delicious eaten refrigerator-cold on a summer's day with a squeeze of lemon juice and a dollop of natural yogurt." JOliver

Ingredients

• 2 leeks (about 1 pound)
• 6 cups fat-free less-sodium chicken broth
• 2 tablespoons olive oil
• 3 cups coarsely chopped onion (about 1 pound)
• 1 cup chopped carrot
• 1 cup chopped celery
• 2 garlic cloves minced
• 2 cups cubed peeled Yukon Gold potatoes (about 1 pound)
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon fine sea salt

Preparation

Step 1

1. Remove roots, outer leaves, and tops from leeks. Cut each leek in half lengthwise. Cut each half crosswise into 1/2-inch thick slices. Immerse in cold water; swirl. Drain.
2. Bring broth to a boil in a large saucepan over medium-high heat.
3. Heat oil in a large Dutch oven over medium-high heat. Add leek, onion, carrot, celery and garlic. Partially cover, and cook 20 minutes or until vegetables are tender, stirring occasionally. Add hot broth and potatoes; return to a boil. Cover, reduce heat, and simmer 10 minutes or until potato is tender. Stir in pepper and salt. Serve chunky or puree with an immersion blender or in a blender.