Potato-Leek Soup

Yield

8 servings

20

60

8 cups: water

3 cups: chopped leeks (white and light green parts only)

4: Yukon Gold potatoes, thinly sliced

2 teaspoons: sea salt, or to taste

2 teaspoons: freshly ground black pepper, or to taste

1/2 cup: 1% milk, or to taste

10 drops: hot sauce (such as Goya® Salsa Picante), or to taste

Combine water, leeks, potatoes, salt, and black pepper in a large saucepan; bring mixture to a boil. Reduce heat to low, partially cover saucepan, and simmer until potatoes are tender, about 1 hour.

Blend soup using an immersion blender until smooth. Season with more salt and pepper as needed. Stir in milk and hot sauce before serving.

Calories: 110 kcal

Carbohydrates: 24.4 g

Cholesterol: mg

Fat: 0.4 g

Fiber: 3.1 g

Protein: 3.2 g

Sodium: 497 mg