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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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A low-fat, spicy version of traditional leek and potato soup. Serve hot, if desired, with a dollop of sour cream or milk at the table. Or cool and serve cold or at room temperature, and if desired, stir in half-and-half before serving. Ingredients:
8 cups water |
3 cups chopped leeks (white and light green parts only) |
4 yukon gold potatoes, thinly sliced |
2 teaspoons sea salt, or to taste |
2 teaspoons freshly ground black pepper, or to taste |
1/2 cup 1% milk, or to taste (optional) |
10 drops hot sauce (such as goya® salsa picante), or to taste |
Directions:
1. Combine water, leeks, potatoes, salt, and black pepper in a large saucepan; bring mixture to a boil. Reduce heat to low, partially cover saucepan, and simmer until potatoes are tender, about 1 hour.
2. Blend soup using an immersion blender until smooth. Season with more salt and pepper as needed. Stir in milk and hot sauce before serving.
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