Creamy Potato Leek Soup

This simple soup is one I will definitely keep on hand for dreary days or sniffly noses.  As written, it is very mild in flavor, but you could increase the spices if you wish!

IMG_4446

  • 3 cups leeks, white and pale green parts only, cut in half lengthwise and thinly sliced
  • 3 cups carrots, cut in half or quarters lengthwise, then thinly sliced
  • 3 cups celery, cut in half or quarters lengthwise, then thinly sliced
  • 2 cups potatoes, cut in 1/2″ cubes
  • 5 cups broth
  • 1 1/2 tsp salt-free cajun seasoning, or other spice mix of your choice
  • 1 1/2 tsp cumin

In a bit of water, olive oil or broth, saute the leeks, carrots and celery for about 10 minutes.  Add potatoes, broth and seasoning.  Simmer until everything is tender.  Blend about 2/3 – 3/4 of the soup with a blender.  Combine everything back together and serve.  (I removed about 1/4 of it and used a immersion blender to blend the rest.  Then I dumped back in the 1/4 and stirred well.)

Enjoy!

 

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