Leek and Potato Soup

Name: Leek and Potato Soup
Ingredients: 3 Tbsp (45 mL) butter; 2 cups (500 mL) sliced leeks, white parts only; 3 cups (750 mL) chicken or vegetable broth; 3 cups (750 mL) chicken or vegetable broth; 2½ cups (625 mL) peeled and diced Yukon gold potatoes; ½ cup (125 mL) quinoa; 2 cups (500 mL) milk or soy milk; 2 cups (500 mL) milk or soy milk; Salt to taste

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

Just a few simple ingredients, but this soup is far from bland.

Ingredients

3 Tbsp (45 mL) butter
2 cups (500

Soup
Gluten-free
Vegetarian

Method

Melt the butter in a large saucepan and sauté the leeks until tender, about 8 minutes. Remove ½ cup (125 mL) of the sautéed leeks and set aside.

Add the broth, potatoes and quinoa to the saucepan and bring to a boil. Cover, reduce to a simmer and cook until the potatoes and quinoa are tender, about 18 minutes. Purée the cooked mixture with a hand blender or cool slightly and purée in 2