Ingredients
Main Ingredients
- 2 stalks celery, chopped
- 2 units leeks, sliced Wash thoroughly to remove dirt.
- 1 medium potato, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth Can substitute with chicken broth if desired.
- 2 tablespoons olive oil
- to taste Salt
- to taste Pepper
- for garnish Fresh herbs (e.g., thyme or parsley)
Method
Preparation
- Heat olive oil in a pot over medium heat.
- Add chopped celery, leeks, and minced garlic, sautéing until softened.
- Add diced potato and vegetable broth, bringing it to a boil.
- Reduce heat and simmer for about 20 minutes, or until the potatoes are tender.
Blending
- Blend the soup until smooth, adding more broth if necessary for desired consistency.
- Season with salt and pepper to taste.
Serving
- Serve hot, garnished with fresh herbs.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 24gProtein: 3gFat: 5gSaturated Fat: 0.5gSodium: 600mgFiber: 3gSugar: 2g
Notes
For a richer flavor, add a splash of white wine before adding the broth. For a creamier texture, consider adding a splash of cream or a dollop of sour cream when serving. Store in an airtight container in the fridge for about 3-4 days or freeze for up to three months.
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