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Little Chef Potato-Leek Soup

Little Chef Potato-Leek Soup
38 Minutes Total Time 20 Minutes Prep Time 18 Minutes Cook Time 179 Calories 6 Servings

Ingredients

Directions

  1. Heat oil in a large saucepot over medium-high heat. Add leeks, cauliflower, carrots, celery, thyme, oregano, paprika, salt and pepper; cook 8 minutes or until vegetables are tender, stirring frequently. Add potato, stock and milk; heat to a simmer. Reduce heat to medium; cook 10 minutes or until potatoes are easily pierced with a fork.
  2. Purée soup in batches in a blender on high 20 seconds or until smooth, transferring soup back to the saucepot; stir in parsley and lemon juice. Serve soup garnished with breadcrumbs and/or parsley, if desired. Makes about 6 cups.

Tips & Tricks

For a twist on leftovers, try serving the soup cold topped with diced cucumber and croutons, or stir in rotisserie chicken. Mirepoix, a classic vegetable mixture consisting of 2 parts onion and 1 part each carrot and celery, is used as a flavor base in many French dishes, such as soups, stews and braises. Leeks can also be used in place of onions, as seen in this recipe. Mirepoix is available in the produce section of some grocery stores and is a great way to reduce prep time. 
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