Potato Leek Soup
Ingredients
The base
-
2
tablespoons
unsalted butter
-
4
cups
chopped leeks (white and light green parts only)
-
1
large clove
garlic (minced)
-
1
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
-
2
tablespoons
all-purpose flour
The soup
-
2
pounds
Yukon gold potatoes (peeled and cut into ¾-inch chunks)
-
4
cups
low sodium vegetable broth
-
½ to 1
cup
2% or whole milk (as needed)
-
½
cup
plain whole Greek yogurt
-
1
teaspoon
white wine vinegar
-
1
teaspoon
Dijon mustard
-
½
teaspoon
dried dill weed
-
2
large
green onions (thinly sliced, divided)
Instructions
- Melt butter in a large pot and cook leeks until soft.
- Add garlic, salt, and pepper, then stir in flour.
- Gradually pour in vegetable broth while stirring.
- Add potatoes and simmer until tender, about 25 to 30 minutes.
- Use an immersion blender to puree the soup, adding milk as needed.
- Temper Greek yogurt with hot soup and stir into the mixture.
- Add vinegar, mustard, dill, and half of the green onions.
- Serve hot, garnished with remaining green onions and black pepper.
Nutrition Facts (estimated)
Servings
6
Calories
228
Total fat
5g
Total carbohydrates
41g
Total protein
7g
Sodium
20mg
Cholesterol
12mg
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