This a perfect soup to have on a cold evening that is both light and filling. The soup is so smooth it makes a perfect accompaniment with some flatbread or cheese bread. Add a side salad to help bring in some freshness to the plate.
3 russet potatoes
3 medium leeks
1 Tbs avocado oil
3 to 4 cloves of garlic, minced
4 cups low sodium vegetable broth
¼ tsp salt
¼ tsp pepper
¼ cup sliced fresh chives
- Keeping the skin on, chop the potatoes into 1-inch cubes, and set aside. Cut off the rough, leafy ends of the leeks, and the roots, slice remaining portion lengthwise. Then slice crosswise into ribbons and wash them thoroughly to remove dirt.
- Heat the oil in a stockpot over medium heat. Add the clean leeks and sauté until they start to soften up, about 3 to 4 minutes. Add the potatoes and garlic and stir to combine. Pour in vegetable broth and salt. Bring the soup to a boil, cover, and reduce heat to a simmer. Cook until the potatoes are tender, about 15 minutes.
- When everything is good and soft, blend with immersion blender util creamy. If you don’t have an immersion blender blend potions of the soup into a blender until smooth and return to the pot. Add salt and pepper to taste and bring back up the heat on low to keep the soup warm. Stir in chives before serving.
Nutritional Facts: per serving
272 cal; 4g total fat (<0.01g sat fat); 57g carb; 308mg sod; 7g fiber; 6g protein; 6g sugars