Ingredients
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2 cups vegetable stock
2 cups water
1 cup milk
2 tbs butter or margarine
3 cloves of garlic
1 small yellow onion
2 cleaned leeks (white parts only)
4 potatoes
1 celery stalk
1 bay leaf
5 shakes of McCormick's garlic and onion seasoning (or other favorite seasoning)
2 green onions
salt and pepper to taste
Instructions
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This is a delicious and super simple recipe for a healthier
version of potato leek soup.
Melt butter in a dutch oven on medium heat. Add chopped onions and simmer
for about 4 minutes. Then add the garlic and chopped leeks. Simmer
for about 4 more minutes.
Add the vegetable stock, water, bay leaf, seasoning, and potatoes. Cook
on medium low heat until potatoes are tender. About half way through
this, add the celery stalk and one green onion, chopped.
Remove soup from the heat and let it cool down a bit. Remove the bay
leaf. Then, blend mixture in a food processor or blender until
smooth. Be sure not to over blend the mixture, as potatoes can get a bit
gummy.
Place soup back on heat and add the milk. Let soup warm up. Serve
with chopped green onions and a sprinkle of Parmesan cheese.
