Heart-Healthy Potato and Leek Soup

Added to Recipes on Wed 10/09/2013

Makes 2 servings

2-3 medium potatoes, peeled and diced
1 medium leek, white part only, washed and diced
1 small yellow onion, chopped
1 clove garlic, chopped
1 tbsp fresh ginger, chopped
2 cups vegetable broth
1 tbsp cilantro, chopped
1 tsp olive oil
1 tbsp canola oil
salt and pepper (to taste)

In a saucepan add the canola oil. Under medium heat, sauté the potatoes for 3 minutes. Add the leek and stir together. Do not burn. Cook for 8 minutes. Add the onion, garlic and ginger, and stir for about 2 minutes. Deglaze with the vegetable broth. Bring to a boil and let simmer for 10 minutes or until the potatoes are tender. Set aside to cool down.

Pour mixture into a blender and mix. Sieve mixture and transfer back into the saucepan. Simmer for an additional 5 minutes.

Adjust seasonings and serve immediately. Garnish with diced cilantro and drizzle with the olive oil. Enjoy!


Find more from Ada Uduma on her website.