Creamy Potato Leek Soup

Notes

Try using parsnips for some of the potatoes. Add them a bit later than the potatoes because they will cook faster.
Try adding ½ teaspoon thyme with the pepper.

Video

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Ingredients

3 leeks (about 3 cups diced)

3 potatoes (about 3 cups cubed)

2 Tablespoons margarine or butter

4 ½ cups low-sodium broth (any type)

¼ cup 1% milk

2 cloves garlic, minced or 1/2 teaspoon garlic powder

½ teaspoon pepper

Wash hands with soap and water.
Remove root and green tops from leeks. Slice in half lengthwise and rinse well under running water. Slice crosswise into ¼-inch slices.
Scrub potatoes well; cut into small cubes.
Melt margarine or butter in a 2-quart saucepan over medium heat.
Add garlic and leeks. Cook until softened.
Add potatoes and enough broth to cover. Cover pan and simmer until potatoes are soft. Mash with a potato masher or fork until potatoes are fairly smooth.
Add remaining broth, milk and pepper. Simmer for about 5 minutes.
Refrigerate leftovers within 2 hours.

Try using parsnips for some of the potatoes. Add them a bit later than the potatoes because they will cook faster.
Try adding ½ teaspoon thyme with the pepper.