Be sure to wash the leeks well, to get out all the grit.
|2 tsp||vegetable oil||10 mL|
|3||leeks, white and light green parts only, thinly sliced||3|
|2||celery stalks, thinly sliced||2|
|¼ tsp||black pepper||1 mL|
|4 cups||peeled and diced baking or yellow-fleshed potatoes (about 3 large potatoes)||1 L|
|2 cups||low-sodium vegetable or chicken broth||500 mL|
|1 cup||water||250 mL|
|2 cups||1% milk||500 mL|
|2 tbsp||freshly squeezed lemon juice||30 mL|
|black pepper to taste|
- In a large pot, heat vegetable oil over medium heat. Add leeks, celery and 1 mL (¼ tsp) pepper and cook, stirring often, for 5 minutes or until leeks are tender.
- Add potatoes, broth and water; cover and bring to a boil over high heat. Reduce heat to medium-low and boil gently, covered, for 15 minutes or until potatoes are soft. Remove from heat.
- In a blender, in batches, or with an immersion blender, purée about half of soup until smooth. Return to pot.
- Stir in milk; heat over medium heat, stirring often, just until steaming (do not let boil). Stir in lemon juice and season to taste with pepper.
Makes six servings
Nutrition per serving
|Total fat||3 g|
|Saturated fat||1 g|
Have a sandwich with your soup! Try these Cajun pile-ups with pepper sauce, from the Diabetes Association of Canada.
Soup recipe © Emily Richards, PH Ec. Reprinted with permission from the Heart and Stroke Foundation.