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Leeks and Potatoes

I try to watch what I eat, especially since starting this blog, so B tries to make low-fat recipes for me.  This is one of my favorites.  It’s great on a winter or fall day.


Puree of Potato and Leek Soup


  • 4 Yukon Gold potatoes, peeled and cut into pieces
  • 4 large leeks, use white and light-green parts, chopped
  • 1 large onion, chopped
  • 5 cups reduced sodium chicken stock
  • ground pepper to taste


  1. Combine all ingredients into a large pot and boil.  Reduce heat and simmer, covered, for about twenty minutes.
  2. Pour soup, as much as you can, into blender and puree. *For things like this, B uses a hand blender that he got for about twenty dollars.  Using the hand blender, he didn’t have to pour hot soup out into a blender multiple times.  Either way, puree all soup.
  3. Return soup into pot and simmer until heated.