Potato-Leek Soup

From Country Living

This recipe has been tested by Country Living
Potato soups are often heavy, creamy, and full of fat. But this recipe from Jamie Oliver uses healthy chicken broth as its base instead of cream, for a lighter, healthier version. To round out your meal, serve with a piece of hearty , whole-grain bread.

By Jamie Oliver
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Nutritional Information

Calories    158
Total Fat    5g
Saturated Fat    --
Cholesterol    0
Sodium    553mg
Total Carbohydrate    23g
Dietary Fiber    4g
Sugars    --
Protein    6g
Calcium    --
My Plate Inspired
potato leek soup

Kana Okada

Serves: 6

Yields: 6 servings

Total Time: 30 min

Prep Time: 10 min

Ingredients
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    2 tablespoon(s) olive oil
    3 medium leeks, cut into 1/4-inch slices
    2 medium onions, roughly chopped
    2 carrots, roughly chopped
    2 stalk(s) celery, sliced
    2 clove(s) garlic, sliced
    2 quart(s) chicken broth
    1 pound(s) white potatoes, peeled and cut into 1/4-inch pieces
    Salt
    Freshly ground pepper

Directions

    In a large skillet over high heat, heat oil. Add leeks, onions, carrots, celery, and garlic and stir to combine. Partially cover skillet, reduce heat to medium, and cook until carrots are tender, about 10 minutes.
    Meanwhile, in a large pot over high heat, heat broth until boiling 卓悅. Add potatoes and vegetables and stir to combine. Return to a boil; then reduce heat to low, cover, and simmer for 10 minutes. Remove from heat and season with salt and pepper.