Potato Leek Soup | Recipes | Moore Family Center | Oregon State University
We’ll leak this secret: this soup is a surprising source of potassium and iron! The mild flavors of potatoes and leeks complement one another, forming the perfect comfort food you’ll forever...
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Ingredients
- 3 tablespoons unsalted butter
- 4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
- 3 cloves garlic, peeled and crushed
- 2 pounds Yukon Gold potatoes, peeled and chopped into 1/2- inch pieces
- 7 cups low sodium chicken or vegetable broth
- 2 dried bay leaves
- 3 sprigs dried thyme
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup skim milk
- 1 teaspoon chives, fresh, finely chopped, for serving (optional)
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