Be sure to wash the leeks well, to get out all the grit.
Ingredients:
| 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 |
Directions:
- 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
| Calories | 159 |
| Total fat | 3 g |
| Saturated fat | 1 g |
| Cholesterol | 4 mg |
| Sodium | 95 mg |
| Carbohydrates | 28 g |
| Fibre | 3 g |
| Protein | 7 g |
| Potassium | 718 mg |
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.
