Leek & Potato Soup

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Leek & Potato Soup

Author: Keith Snow

Simple soup that combines pantry staples with some fresh ingredients to make a satisfying meal.

Ingredients

• 4 ounces leeks (6-inch pieces)
• • 3 tablespoons butter
• • Salt and pepper to taste
• • 1/8 teaspoon garlic powder (optional)
• • 1/4 teaspoon Harvest Eating Northern Italian seasoning
• • 3 cups vegetable stock (1 stock cube dissolved in 3 cups of water)
• • 8 ounces (half a 15.5 ounce can) evaporated milk
• • 3 ounces (1-1/4 cups) potato flakes
• • 1 teaspoon freeze-dried chives for garnish

Instructions

1. Cut up leeks, place in a sauce pot with butter, and sweat out over medium heat for 5-7 minutes.
2. Season with salt and pepper, and add garlic powder and Northern Italian seasoning. Add vegetable stock and evaporated milk.
3. Bring to boil, lower heat to maintain a simmer, and whisk in potato flakes.
4. Let soup cool down for around 15 minutes, then blend with Vitamix or immersion blender at low speed for approximately 20 seconds.
5. Return to the pot if necessary, and season with salt and pepper to taste. Serve with freeze-dried chives on top.