Nutrition Information (per serving)
1 cup minced leeks, white part only
2 cups chopped celery
1 cup diced yellow onion
2 Tbsp unsalted butter
1 cup peeled and small diced potatoes
1 qt chicken stock
1 tsp sea salt
¼ tsp freshly ground black pepper
½ tsp freshly squeezed lemon juice
- Wash leeks thoroughly.
- In a medium stock pot, sauté onions in butter over medium heat until translucent. Add celery and leeks and sauté for 5 to 7 minutes, or until tender. If needed, add a small amount of water while sautéing to prevent burning.
- Add potatoes and chicken stock and simmer for about 20 minutes, or until potatoes are tender. Cool slightly and transfer to a blender container. Puree soup until smooth.
- Finish with salt, pepper, and lemon juice.