At only 220 calories per serving, this delightful soup is light but surprisingly filling. I like to puree it to a velvety smoothness. The carrots give the soup just a hint of sweetness.
1 pound leeks, white & light green
6 cups chicken broth
2 Tbsp olive oil
3 cups onion, chopped
1 cup carrots chopped
1 cup celery chopped
2 cloves garlic, minced
1 pound Yukon Gold potato, peeled and cubed
1/4 tsp fine sea salt
1/2 tsp freshly ground black pepper
1. Remove roots, outer leaves, and tops from the leeks. Cut each leek in half lengthwise. Cut each half crosswise into 1/2 inch slices. Immerse in a large bowl of cold water and swirl to release the grit and sand. Lift the leeks out of the water, leaving the dirt behind. Place the leeks on a clean kitchen towel to drain.
2. Bring broth to a boil in a large saucepan over medium high heat.
3. Heat the oil in a large Dutch oven over medium high heat. Add the leeks, onions, celery, and garlic. Partially cover, and cook 20 minutes or until the vegetables are tender, stirring occasionally. Add the hot broth and cubed potato and return to a boil. Cover, reduce heat, and simmer 10 minutes or until the potato is tender. Stir in the salt and pepper. Serve chunky or puree until smooth.