The Pioneer Woman Tasty Kitchen
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Leek and Potato Soup

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Level: Easy

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Description

Creamy leek and potato soup with carrots. This is an extremely healthy and easy side dish recipe. Ideal for cold days!

Ingredients

  • 1  Onion
  • 2 Tablespoons Olive Oil
  • 3  Leeks
  • 3 whole Potatoes (medium Size)
  • 2  Carrots
  • 2 pinches Salt
  • 2 cups Milk
  • 1 quart Water

Preparation

1. Chop the onion. Heat the oil in a stock pot over medium heat. Add onion and a pinch of salt and cook over low heat for 7-8 minutes.

2. Chop and wash leeks while the onion is cooking. Wash the leeks really well because there is often sand between the layers. You can soak the chopped leeks in a bowl of water for a few minutes and that will help.

3. Peel and dice potatoes and carrots.

4. Place leeks, potatoes and carrots in the pot. Stir for 2 minutes.

5. Add 1 quart of water and bring to a boil. Season with salt and then cook over medium heat for 20-25 minutes (or 7-8 minutes when using a pressure cooker).

6. Add 1 or 2 cups of milk (depending on your desired thickness) and heat it up. Then use a blender (immersion or standing) to make a pureed soup.

7. Serve and garnish with croutons or fried onion. Enjoy your leek and potato soup recipe!

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