Potato and Leek Soup

By Tonya_Speed

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped leeks, white and light green parts only (about 2 medium leeks)
• 2 cloves garlic, pressed
• 1/2 pound diced red potatoes
• 2 cups low sodium vegetable broth
• 2 cups chopped asparagus, tough ends removed
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped Italian parsley
• 1 tablespoon chopped fresh dill
• 2 cups skim milk
• Sea salt and freshly ground black pepper, to taste

Preparation

Step 1

Heat the oil in a large saucepan over medium-high heat; add leeks and sauté until softened, about 5 minutes. Add garlic and cook for another minute. Add potatoes and broth; bring to a boil then reduce heat and simmer for 15 minutes or until potatoes are soft. Add asparagus and cook for another 5 minutes. Remove saucepan from the heat and add herbs. Transfer to blender (or use a hand-held mixer) and puree until smooth, or to desired consistency. Return soup to the saucepan; add skim milk; stir, season to taste with sea salt and freshly ground black pepper; serve.

GLUTEN FREE: Make sure vegetable broth is gluten free.