Leek and Potato Soup
"Soups featuring potatoes and leeks are popular in Scotland, where I first tasted this dish in a cozy pub," Laura Sebranek of Green Bay, Wisconsin recalls. "For variety, add a cup of cooked lentils," she suggests.
Ingredients
- 2 cups cubed peeled potatoes
- 1 medium leek (white and 1 inch of green portion), thinly sliced
- 1 medium turnip, peeled and cubed
- 1 celery rib with leaves, chopped
- 1/4 cup shredded carrot
- 1/4 cup chopped onion
- 1/4 cup diced fully cooked lean ham
- 1 teaspoon reduced-sodium chicken bouillon granules
- 1 tablespoon butter
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1-1/4 cups fat-free milk
- 3/4 cup fat-free evaporated milk
Reviews
I have prepared this delicious and nutritious recipe for my husband and myself about 5 times now and we love it! I always make a double batch and we eat it for 3 days and don't get tired of it. It's our new favorite soup recipe!
My fiance and I thought it was really tasty. Just realize that the more water you add, the thinner the soup will be. We also mashed up the veggie mixture to give it a thicker, more consistent flavor.