- 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 (optional)
- 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.
03/29/2017
recipepes.com
Potato-Leek Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
