When I was a child, my mother made potato and onion soup because it was affordable and fast. I’ve trimmed the calories, but it’s still a comforting family favorite. —Courtney Stultz, Weir, Kansas
Loaded Potato-Leek Soup
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
Directions
- 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.
- 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.
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