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Source: Canva

Potato-Leek Soup

A classic French home-style soup that can be ready in under an hour. To make this dairy-free, use olive oil (or margarine) instead of the butter.

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Ingredients

number of servings
1
  • 4 tablespoon unsalted butter Added to
  • 2 leeks, white and pale green parts only, quartered lengthwise and sliced Added to
  • Kosher salt and freshly ground black pepper Added to
  • 3 lb yukon gold potatoes, peeled and cut into bite-sized pieces Added to
  • 6 Cup low-sodium chicken broth, plus more if needed Added to
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Directions

50 min.
1. Step

Taste and adjust the seasoning with salt and pepper. Serve in warmed bowls.

2. Step

In a Dutch oven or heavy pot over medium heat, melt the butter (or warm the oil). Cook the leeks with a sprinkle of salt until tender, about 5 minutes.

3. Step

Add the potatoes, broth, and 1 teaspoon salt; stir to mix well. Bring to a boil, partially cover, reduce the heat to low, and simmer until the potatoes are tender.

4. Step

Depending on how smooth or chunky you like your soup, you can purée it in a blender (very smooth), puree it with an immersion blender (smooth), or use a potato masher to mash the potatoes until slightly chunky.

5. Step

Taste and adjust the seasoning with salt and pepper. Serve in warmed bowls.

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