Light Potato and Leek Soup

Name: Light Potato and Leek Soup
Total time: 65
Yield: 4
Ingredients: 4 leeks, white parts only; 4 cloves garlic, minced; 2 tablespoons salted butter; 3 medium russet potatoes, scrubbed and sliced; 3 cups vegetable broth; 1 teaspoon Italian seasoning; 0.125 teaspoon dried rosemary; 0.5 cup fat free half-and-half; 1 pinch ground black pepper to taste

Recipe by jenPT from allrecipes.com

Dinner 1 Hr. 5 Mins.

Ingredients

4 servings

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4 leeks, white parts only
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4 cloves garlic, minced
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2 tablespoons salted butter
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3 medium russet potatoes, scrubbed and sliced
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3 cups vegetable broth

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1 teaspoon Italian seasoning
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0.125 teaspoon dried rosemary
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0.5 cup fat free half-and-half
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1 pinch ground black pepper to taste

Instructions

Slice leeks lengthwise and wash out any dirt between the layers. Chop and place in a large mixing bowl with garlic.
Melt butter in a large soup pot over medium heat. Add leeks and garlic and cook, stirring frequently, for 5 minutes. Add potatoes, vegetable broth, Italian seasoning, and rosemary. Bring to a boil; reduce heat and simmer for 20 minutes.
Remove from heat and let soup cool briefly. Transfer mixture to a blender or food processor and puree in batches. Return soup to the pot and stir in half-and-half and season with black pepper. Reheat gently, about 5 minutes.