Potato Leek Soup (No Milk Or Cream)

1. 1

   In a large heavy saucepan, cook the leeks in the butter over medium heat until softened but not brown.

2. 2

   Add the water, the broth, and the potatoes. Bring to a boil then turn heat down to low and simmer for about 20 minutes or until potatoes are tender.

3. 3

   In a blender, puree 1 cup of the soup. Stir puree into remaining soup. Salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.