Light Potato and Leek Soup
Description
A delicious, light blend of potatoes, leeks, and seasonings in a vegetarian broth for a wholesome, comforting meal.
Ingredients
•
4 leeks, white parts only
•
4 cloves garlic, minced
•
2 tablespoons salted butter
•
3 medium russet potatoes, scrubbed and sliced
•
3 cups vegetable broth
•
1 teaspoon Italian seasoning
•
1/8 teaspoon dried rosemary
•
1/2 cup fat free half-and-half
•
1 pinch ground black pepper to taste
Directions
1
Slice leeks lengthwise and wash out any dirt between the layers. Chop and place in a large mixing bowl with garlic.
2
Melt butter in a large soup pot over medium heat. Add leeks and garlic and cook, stirring frequently, for 5 minutes. Add potatoes, vegetable broth, Italian seasoning, and rosemary. Bring to a boil; reduce heat and simmer for 20 minutes.
3
Remove from heat and let soup cool briefly. Transfer mixture to a blender or food processor and puree in batches. Return soup to the pot and stir in half-and-half and season with black pepper. Reheat gently, about 5 minutes.