Recipe of Roasted Potato And Leek Soup

Light Potato And Leek Soup

The soup would go well with a side of greens (such as kale, chard, or spinach), and/or a.

Recipe Summary Light Potato And Leek Soup

Delicious and light blend of potatoes and leeks in a vegetarian broth.

Ingredients | Roasted Potato And Leek Soup

4 each 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

⅛ teaspoon dried rosemary

½ cup fat free half-and-half

1 pinch ground black pepper to taste

Directions

Slice leeks lengthwise and wash out any dirt between the layers. Chop and place in a large mixing bowl with garlic.

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.

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.

Info | Roasted Potato And Leek Soup

prep: 20 mins cook: 35 mins additional: 10 mins total: 1 hr 5 mins Servings: 4 Yield: 4 servings

TAG : Light Potato And Leek Soup

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Potato Soup Recipes,