Potato Leek Soup | Dana-Farber Cancer Institute

Ingredients

• 3 leeks (white and light green parts only), cleaned and chopped
• 2 teaspoon olive oil
• 4 cups low-sodium vegetable broth
• 4 medium russet or Yukon potatoes, peeled and cubed
• 2 celery stalks, chopped
• 1 small white onion, diced
• 2 cloves garlic, minced
• 2 teaspoon fresh thyme, finely chopped (or 1/2 teaspoon dried thyme)
• 2 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried rosemary)
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup milk or coconut milk