Potato Leek Soup

Most potato soups that I come across use milk or cream to thicken the soup.  Obviously it makes the soup taste great, but it also adds a lot of calories.  For those of you who are looking for a healthy, dairy free, and flavorful soup, this is for you!  The secret is pureeing the potatoes with a blender or immersion hand blender.   Many thanks to my Dad (the master of soup making) for this easy and delicious recipe!  

Potato Leek Soup

Ingredients: 

2 leeks, about a pound                            

6 cups low sodium chick stock                

2 T olive oil                                             

3 C coarsely chopped onion                     

                                                               

1 C chopped carrot                                  

1 C chopped celery                                  

2 garlic cloves, minced                         

2 C cubed, peeled potatoes or Yukon Gold   

1/2 t black pepper                                   

1/4 t sea salt (or Kosher)                         

Dried pepper flakes if desired

Directions:

Remove roots, leaves, and green tops from leeks.

Cut leeks lengthwise in half, submerge in cold water.  Swirl, drain.  Slice into 1" slices.

Bring broth to a boil in a large saucepan over med-high heat. 

Heat oil in a large Dutch oven over med-high heat.  Add leek, onion, and next 7 ingredients (thru red pepper flakes).  Partially cover and cook on low for 25 min, stirring occasionally.  

Add hot broth and potatoes to leek mixture, bring to a boil.  Cover and reduce heat, simmer 10-15 minutes until potatoes are tender.  Stir in pepper/salt.

Puree in a blender or with an immersion hand blender.  Return to Dutch oven to reheat.