Savoury Saturday: Potato and Leek Soup

It's soup season!! The autumn and winter months are perfect for soups. We love experimenting and creating different soups in BVF Kitchen. 

This recipe is easy to prep and create. Potato soup is versatile and you can make any variations you desire such as: adding cheese, chopped broccoli, diced chicken, and so much more! 

Ingredients 

• 2 tsp olive oil
• 1 medium shallot, minced
• 2 medium leeks, sliced (white and light green parts only)
• 1 pound Russet or Yukon Gold potatoes, peeled and chopped into 1-inch pieces
• 4 cups fat-free, reduced sodium chicken broth (or vegetable broth)
• 1 2/3 cups fat free milk
• Freshly ground black pepper

Heat oil in a large pot. Add shallots, leeks and potatoes, and cook on a low to medium heat for 15 minutes, stirring occasionally. Add chicken or vegetable broth and milk, and simmer half covered on a medium heat for 30 minutes, until the potatoes are tender. Transfer half of the potatoes and 3/4th of the liquid to a blender or food processor and blend until smooth. Add more of the remaining liquid until desired consistency. Combine the puréed soup with the remaining diced potatoes. Garnish with sour shredded cheddar cheese. Bon Appètite!!!