Leek and Potato Soup

Name: Leek and Potato Soup
Yield: 6 servings
Ingredients: 2 tablespoons nonhydrogenated margarine; 3 to 4 medium-large leeks, white and palest green parts only, chopped and very well rinsed; 6 large potatoes, peeled and diced; 2 vegetable bouillon cubes; 1 to 1 1/2 cups 1% low-fat milk or soymilk, or as needed; Salt and freshly ground pepper to taste

December 9, 2011

Leeks and potatoes are a classic soup duo. It’s a match that’s always mild and soothing. For an easy meal, serve this with veggie burgers on whole grain buns and a tomato salad. For maximum flavor, try this with Yukon gold potatoes.

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