College of Public Health and Human Sciences Potato Leek Soup Ingredients: • 3 tablespoons unsalted butter • 2 dried bay leaves • 4 large leeks, white and light green parts only, • 3 sprigs dried thyme roughly chopped (about 5 cups) • 1 teaspoon salt • 3 cloves garlic, peeled and crushed • ¼ teaspoon ground black pepper • 2 pounds Yukon Gold potatoes, peeled and • 1 cup skim milk chopped into 1/2- inch pieces • 1 teaspoon chives, fresh, finely • 7 cups low sodium chicken or vegetable broth chopped, for serving (optional) Directions: Melt the butter over medium heat in a large soup pot. Add the chopped leeks and crushed garlic and cook, stirring regularly, until soft, about 10 minutes. Don’t let them turn brown! Add the potatoes, broth, bay leaves, thyme, salt and pepper to the pot and bring to a boil using high heat. Cover and turn the heat back down to medium-low. Simmer for 15 minutes, or until the potatoes are tender. Take out the bay leaves using a slotted spoon. Pour soup into blender and puree until smooth. Return mixture to large soup pot. Add the milk and bring to a simmer at medium heat. Adjust soup consistency to preference: if too thick, thin out by adding broth or water, if too thin simmer until thick. Top with chives. Recipe adapted from a recipe by Jennifer Segal from once upon a chef College of Public Health and Human Sciences Potato Leek Soup Ingredients: • 3 tablespoons unsalted butter • 2 dried bay leaves • 4 large leeks, white and light green parts only, • 3 sprigs dried thyme roughly chopped (about 5 cups) • 1 teaspoon salt • 3 cloves garlic, peeled and crushed • ¼ teaspoon ground black pepper • 2 pounds Yukon Gold potatoes, peeled and • 1 cup skim milk chopped into 1/2- inch pieces • 1 teaspoon chives, fresh, finely • 7 cups low sodium chicken or vegetable broth chopped, for serving (optional) Directions: Melt the butter over medium heat in a large soup pot. Add the chopped leeks and crushed garlic and cook, stirring regularly, until soft, about 10 minutes. Don’t let them turn brown! Add the potatoes, broth, bay leaves, thyme, salt and pepper to the pot and bring to a boil using high heat. Cover and turn the heat back down to medium-low. Simmer for 15 minutes, or until the potatoes are tender. Take out the bay leaves using a slotted spoon. Pour soup into blender and puree until smooth. Return mixture to large soup pot. Add the milk and bring to a simmer at medium heat. Adjust soup consistency to preference: if too thick, thin out by adding broth or water, if too thin simmer until thick. Top with chives. Recipe adapted from a recipe by Jennifer Segal from once upon a chef Potato Leek Soup Find more recipes like this one at health.oregonstate.edu/moore-center/recipes Or connect with us on Facebook at facebook.com/MooreFamilyCenter Potato Leek Soup Find more recipes like this one at health.oregonstate.edu/moore-center/recipes Or connect with us on Facebook at facebook.com/MooreFamilyCenter.