Winter Vegetable Soup

1. 1

   Slice the potatoes, carrots, sweet potato, and leek crosswise into rounds about 1/8 in (23cm) thick.

2. 2

   The potatoes can be peeled or unpeeled.

3. 3

   Rinse the leeks well.

4. 4

   Melt the butter with the oil in a large saucepan over medium-low heat.

5. 5

   Add the leeks and cook, stirring occasionally, for 34 minutes, until beginning to soften.

6. 6

   Add the potatoes, carrots, and sweet potato, and stir for 1 minute.

7. 7

   Pour in the stock, and bring to a boil over high heat.

8. 8

   Reduce the heat to medium-low and simmer for 20 minutes, or until the vegetables are tender but not falling apart.

9. 9

   Transfer about one-third of the vegetables to a blender or food processor with the cooking liquid.

10. 10

    Puree then return to the pan.

11. 11

    Season with salt and pepper and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.