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Leek and Potato Soup--Jamie Oliver

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“Found this in an article about Jamie Oliver in the Jan/Feb 2010 Cooking Light, and I'm posting for safekeeping! Make this vegan by subbing in veggie broth!”
READY IN:
40mins
SERVES:
8
YIELD:
8 1 1/4 c servings
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove roots, outer leaves, and tops from leeks. Cut each in half lengthwise, then crosswise into 1/2" slices. Immerse in cold water; swirl. Drain.
  2. Bring broth to a boil in a large saucepan over medium high heat.
  3. Heat oil in a large dutch oven over medium high heat. Add leek, onion, celery, carrot, and garlic. Partially cover, and cook 20 minutes. Stir occasionally.
  4. Add hot broth and potato; bring to a boil. Cover, reduce heat, and simmer until potato is tender. Stir in pepper and salt.
  5. Serve chunky, or puree with an immersion blender.

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