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Categories:Viewed: 121 - Published at: 2 years ago
Ingredients
- 1 tablespoon butter
- 3 leeks, white and light green parts only, thinly sliced
- 2 stalks celery, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 large potatoes, peeled and diced (baking or yellow-fleshed)
- 2 cups vegetable broth or 2 cups chicken broth, sodium-reduced
- 2 cups milk
- 2 tablespoons lemon juice, freshly squeezed
Method
- In a pot, melt butter over medium heat. Add leeks, celery, 1/2 teaspoons salt and 1/4 teaspoons pepper and cook, stirring often, for 5 minutes or until leeks are tender.
- Add potatoes, broth and 1 cup water; cover and bring to a boil over high heat.
- Reduce heat to medium-low and boil gently, covered, for 15 minutes or until potatoes are soft. Remove from heat.
- In a blender, in batches, or with an immersion blender, puree about half the soup until smooth, leaving half chunky. Return to pot, if necessary.
- Stir in milk; heat over medium heat, stirring often, just until steaming (do not let boil).
- Stir in lemon juice and season to taste with salt and pepper.
- COOKING TIPS: Be sure to wash leeks well - they often have sand hidden between the layers. Cut the leek in half lengthwise and rinse well; separate layers and rub out any grit, shake dry, then slice.
