Franny Bastian's Potato Leek Soup
Franny Bastian is VPR’s On-Air Fundraising Producer.
I make this on the weekend and bring it to work for lunch. I make this a low fat version by omitting milk or cream, but you can add a cup of whole milk or cream if you prefer that texture.
1 large or 2 medium leeks – white parts only, washed and cut into quarter-inch slices.
2 stalks celery, sliced thin
4 or 5 medium russet potatoes, peeled and cut into 1 inch cubes
1 quart organic low salt chicken broth
salt and pepper to taste
Saute the leeks and celery until fairly soft. Add the potatoes and saute just a little longer, until some of the potatoes have brown edges. Add chicken broth and simmer until potatoes are soft. Put the pot on a hard surface and crush up potatoes with a potato masher. Add fresh cracked pepper and salt to taste.
You can also put the soup in a blender or food processor for a smoother consistency.
I make this on the weekend and bring it to work for lunch. I make this a low fat version by omitting milk or cream, but you can add a cup of whole milk or cream if you prefer that texture.
1 large or 2 medium leeks – white parts only, washed and cut into quarter-inch slices.
2 stalks celery, sliced thin
4 or 5 medium russet potatoes, peeled and cut into 1 inch cubes
1 quart organic low salt chicken broth
salt and pepper to taste
Saute the leeks and celery until fairly soft. Add the potatoes and saute just a little longer, until some of the potatoes have brown edges. Add chicken broth and simmer until potatoes are soft. Put the pot on a hard surface and crush up potatoes with a potato masher. Add fresh cracked pepper and salt to taste.
You can also put the soup in a blender or food processor for a smoother consistency.
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