Categories: Soups

Ingredients

• 6 leeks whites only rinsed, drained and coarsley chopped
• 4 medium baking potatoes
• 1 Tbsp extra virgin olive oil
• 1/8 cup chopped onion
• 3 cloves garlic
• 8 cups low sodium, low fat chicken broth

Directions

1. Wash leeks thoroughly. Cut into pieces. Place in a coriander and rinse again. Drain. Peel potatoes and cut into one in chunks.

2. In a large saucepan or Dutch oven heat oil. Add leeks, potatoes, onions and garlic. Cook for 5 to 10 minutes until soft.

3. Add stock to a saucepan and bring to a boil. Once mixture has come to a full boil reduce heat and cook for 30 minutes until vegetables are soft.

4. Process in food processor.

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