Potato leek soup is often underrated in terms of its nutritional benefits. Both potatoes and leeks contain an abundance of vitamins and minerals, including potassium and vitamin C from the potatoes and vitamin K and vitamin A from the leeks. Potatoes and leeks are both sources of dietary fibre that support healthy digestion and keep you feeling full for longer. Soups are also a great meal option for contributing to your daily fluid intake. Keep reading to find out how to make this healthy, delicious, and satisfying dish.
Ingredients: 
- 1 tbsp olive oil or butter
- 3 large leeks, dark green parts removed, roughly chopped, and carefully washed to remove grit
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and cubed
- 6 cups broth
- Salt and pepper, to taste
- Optional: fresh herbs like parsley or chives for garnish
Directions:
- Heat oil or butter in a large pot over medium heat.
- Once hot, add leaks and cook until soft, 5-6 minutes. Add the garlic and cook until fragrant, about another minute.
- Add the cubed potatoes and broth and bring to a boil
- Reduce to a simmer and continue to cook on low heat, covered, for another 15-20 minutes or until potatoes are tender.
- When done, use an immersion blender or let cool slightly and transfer to a standing blender. Blend until smooth or your desired consistency.
- Season with salt and pepper to taste and add any herbs for garnish.
- Enjoy!
