Here’s a comfort food recipe to save for a rainy day! Throw in some steamed veggies to make a heartier version of this classic potato soup dish. And if it’s too hot outside to curl up with a warm bowl of soup, do as the French do – serve it cold and call it vichyssoise! Special thanks to Jessica Reynolds for this recipe.
- 2 leeks, finely chopped
- 1 small onion, finely chopped
- 1 tbsp butter
- 6 baking or large Yukon gold potatoes, peeled and cubed
- 1 box of stock (vegetable or chicken)
- 3 cups low-fat milk
- Salt and pepper to taste
- Steamed broccoli and shredded cheddar cheese if desired
In a large pot, sauté the leeks and onion in butter until tender and translucent. Add stock and potatoes and cook until potatoes are tender (add water to raise liquid level if desired). Use a standing blender or immersion blender to puree the potato mixture until smooth. Return to heat and add milk. Throw in some steamed broccoli and sprinkle with cheddar cheese to make a meal of the soup.