Chunky Potato Leek Soup
A more rustic take on the French classic with chunky, not pureed red potatoes, leeks and carrots.
Serves
4
Prep time 15 min.
Cook time 20 min.
Ingredients
1 Tbsp. olive oil
1 large leek, halved lengthwise, white and pale green parts only, cut into 1/2-inch wide slices (about 2 cups)
3 cans (14.5 oz. each) College Inn® Chicken Broth with Roasted Vegetables and Herb
1 lb. red potatoes (about 4 medium), cut into 1-inch chunks
2 carrots, sliced into 1/2-inch long rounds
2 Tbsp. chopped fresh parsley, optional
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Directions
Heat oil in a 4 to 5-qt. saucepan or Dutch oven over medium-high heat. Add leeks and cook, stirring occasionally, about 2 minutes or until wilted.
Stir in broth, potatoes and carrots. Cover and bring to a boil over high heat. Uncover; reduce heat to medium-low, and simmer about 10 minutes until vegetables are tender. Garnish with parsley, if desired.
