Potato and Leek Soup

Makes 6 servings of 1-1/2 cups each

  • 2 pounds yellow potatoes, scrubbed and cut into 1/4 to 1/2 inch cubes
  • 1 large leek
  • 1 tsp canola oil
  • 1 tsp butter
  • 4 cups vegetable broth
  • Dashes of salt, pepper, and orgeno to taste
  1. Prepare potatoes and set aside.
  2. Wash leek and cut end off and discard. Slice the white part very thinly and discard the green.
  3. Place the leek slices into a large saucepan along with the oil and butter.
  4. Heat on LOW and cook the leek for about 10 minutes until it is translucent but do not let it brown. The slices will break up into rings.
  5. Add the broth, potato and seasonings.
  6. Cover and bring to a boil. Reduce heat and simmer for 20 minutes or until potato pieces are cooked.
  7. Remove from heat.
  8. Use immersion blender or regular blender to break up some of the potatoes and leeks.
  9. Reheat if necessary and serve, garnished with bacon bits, and a dollop of Greek yogurt.