Creamy Potato Leek Soup
Veggie-full, flavorful, and versatile!
Prep Time: 0:10
Total Time: 0:55
Servings: 4
Ingredients:
1 pound russet potatoes (peeled and cubed)
2 cups chicken stock (or use vegetable stock)
1 large leek
1 cup celery (sliced)
1 cup swiss chard (washed and chopped)
2 tablespoons Organic Valley Salted Butter
2 cups sweet potato (peeled and cubed)
1/4 teaspoon black pepper (ground)
1/4 teaspoon paprika
1/4 teaspoon nutmeg (ground)
1 1/2 cups Organic Valley Whole Milk
1/2 teaspoon sea salt
Instructions:
In a medium saucepan combine the cubed russet potatoes and 1 cup of the chicken stock. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until potatoes are tender; do not drain. Cool slightly.
Transfer potato mixture to a blender container or food processor bowl. Cover and blend or process until smooth; set aside.
Meanwhile, wash leeks and chard. Cut leek into thin slices and chop swiss chard into fine pieces.
In a large saucepan, cook leek, chard, and celery in butter for 3 to 4 minutes or until tender. Add sweet potato, the remaining soup stock or broth, pepper, paprika and nutmeg. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in pureed potato mixture, milk, and salt. Cook and stir about 5 minutes more or until thickened. Season to taste with salt and pepper. Top with Organic Valley shredded Jack or Cheddar cheese.
Serving Suggestions:
Ladle into a reuseable insulated thermos for a hearty veggie-full lunch. Top soup with Organic Valley Cheddar or Pepper Jack cheese. Serve with crusty whole grain bread and Organic Valley Butter. For extra protein add 1 1/2 cups cubed pre-cooked Organic Valley Boneless Ham!
Other suggestions include serving with whole grain pretzels, meaty sammy, or protein salad.
Note:
Kids in the Kitchen:
For sanity's sake, Sunday is the official SOUP DAY. We chop and chat as we prepare hearty soups to nosh on throughout the week. The wee ones (2-5) can scrub the spuds and wash the other veggies. Older sous chefs (5 and up) may enjoy chopping the veggies and sprinkling the spices.
Ask your kids to help add spices! "Does the soup need more pepper?" "Shall we add some fresh garlic?" Experiment, have fun and let them taste the soup throughout the process.
Nutrition Info:
Per Serving (excluding unknown items): 249 Calories; 4g Fat (13.5% calories from fat); 8g Protein; 46g Carbohydrate; 5g Dietary Fiber; 12mg Cholesterol; 1420mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat.
Rate This Recipe
Rate this recipe or tell us about your own special twist that made it even better!
Customer Comments:
Customer rating: 
Customer rating:
it is very very good recipe
Customer rating:
Customer rating:
soo yummy!!
Customer rating:
easy to prepare n to eat.
Customer rating:
I pureed the leek/chard/celery mixture with the potatoes and just left the cubed sweet potatoes intact, since chunks of leek in a soup aren't my favorite thing, particularly a creamy soup. I used Yukon gold potatoes and just left the skins on for extra flavor.
Customer rating:
Customer rating:
this is soo good! yummy! simple to make too. especially delicious served with spicy cheese
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Customer rating:
yum! easy to make, delish!