- Prep Time 30 minutes
- Cook Time 40 to 50 minutes
- 4 to 6 Servings
- Nutrition Facts
Leaving the skins on the potatoes increases the nutrient content. Use a potato with a thin skin like Yukon Gold to make the soup creamier.
Note: This recipe is appropriate for the diets highlighted below. It would also be appropriate for the halal, Hindu, low-lactose and vegan diets if the optional shredded cheese was left out and if vegetable broth was used.
It would be appropriate for a low-sodium diet if paired with other low-sodium foods.
- 3 to 4 large leeks
- 1 small onion
- 1/2 tablespoon extra virgin olive oil
- 4 cups low sodium broth
- 2 pounds potatoes
- 1 teaspoon salt
- 2 teaspoons white or black pepper
- 1 tablespoon Italian seasoning
- 6 tablespoons shredded Gruyere or white cheese
Cut the roots and tough dark green tops off the leeks. Dice into small pieces and rinse thoroughly. Chop the onion into small pieces.
Heat a 3- to 4-quart pot. Add olive oil, chopped leeks and onion, stir to coat with the oil. Cover the pot. Reduce heat to low and cook for 10 minutes until leeks are softened but not brown.
While leeks and onions are cooking, wash and chop potatoes into ¼ inch pieces.
Add chicken broth. Puree the mixture with an immersion blender or regular blender. Continue cooking.
Add diced potatoes, black pepper, Italian seasoning and salt. Cook on high until soup is simmering, then reduce heat to low and cook until potatoes are soft (20 to 30 minutes). If desired, blend part of the soup again to make it thicker.