Light Potato and Leek Soup

A delicious, light blend of potatoes, leeks, and seasonings in a vegetarian broth for a wholesome, comforting meal.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 275 Calories

Ingredients

• 1 teaspoon Italian seasoning
• 4 cloves garlic, minced
• ⅛ teaspoon dried rosemary
• 3 cups vegetable broth
• 1 pinch ground black pepper to taste
• 2 tablespoons salted butter
• 4 each leeks, white parts only
• 3 medium russet potatoes, scrubbed and sliced
• ½ cup fat free half-and-half

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.