Name: Loaded Potato-Leek Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 1 medium leek -; 1-1/2 pounds potatoes (about 2 large), peeled and finely chopped -; 2 cups fresh cauliflowerets -; 3/4 teaspoon rubbed sage -; 1/2 teaspoon salt -; 1/4 teaspoon pepper -; 4 cups reduced-sodium chicken or vegetable broth -; 2 teaspoons olive oil -; 2 teaspoons lemon juice -; Sour cream, optional -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Loaded Potato-Leek Soup

1. 1 medium leek -

2. 1-1/2 pounds potatoes (about 2 large), peeled and finely chopped -

3. 2 cups fresh cauliflowerets -

4. 3/4 teaspoon rubbed sage -

5. 1/2 teaspoon salt -

6. 1/4 teaspoon pepper -

7. 4 cups reduced-sodium chicken or vegetable broth -

8. 2 teaspoons olive oil -

9. 2 teaspoons lemon juice -

10. Sour cream, optional -

How to cook deliciously - Loaded Potato-Leek Soup

1. Stage

Finely chop white portion of leek. Cut leek greens into thin strips; reserve for topping. In a 3- or 4-qt. slow cooker, combine potatoes, cauliflowerets, seasonings, broth and chopped leek. Cook, covered, on low 6-8 hours or until vegetables are tender.

2. Stage

In a small skillet, heat oil over medium-high heat. Add reserved leek greens; cook 3-5 minutes. Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender. Stir in lemon juice. Top with leek greens and, if desired, sour cream.