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Skinny Potato Leek Soup
Chrystal Mahan YUMeating.com
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Ingredients
5
medium potatoes
peeled and diced
2
leeks
cleaned and sliced
1.5
cups
of milk
2.5
cups
of water
2
TBSP
chicken soup base
1
TBSP
olive oil
salt
pepper
Instructions
Peel and dice the potatoes.
Boil the potatoes while preparing leeks for faster cook time.
Using a dutch oven, pour olive oil in the bottom of the pan.
Add the leeks, a dash of salt and pepper.
Saute the leeks on medium heat.
When the leeks are done, about 3-5 minutes, add the milk, water, and chicken soup base.
Get your boiled potatoes and drain them.
Add your potatoes to the dutch oven.
The liquids should completely cover your vegetables. If it does not, add more water.
Reduce heat and cook until potatoes are completely done and flavors have blended.
Feel free to add more salt and pepper or parsley to taste.