Leek and Potato Soup

680 grams sliced leeks ( 1.5 lbs - white parts only)
680 grams yukon gold potatoes (1.5 lbs)
7 cups water
1.5 tsp salt
2 tbsp light butter

Serve with salt and pepper, and maybe a splash of milk or a spoonful of yogurt. (add caloric information on for any additions though!)

Chop up 1.5 pounds leeks, white part only (perhaps 4 average-size ones? ). Slice 1.5 pounds potatoes (I like Yukon Gold best here) into bite-size, fairly thin (1/3 inch) pieces. Melt 2 tbs. butter in your soup pot over medium heat, add vegetables, and cover. Let sit on the heat for 10 minutes, stirring every once in a while. Add water to cover (about 7 cups) and 1.5 tsp salt and bring to a boil. Lower heat, cover partially, and let simmer for about 30 minutes, until some of the potatoes are starting to fall apart.

Serving Size: 6 servings (1 1/2 cups approx)

Number of Servings: 6

Recipe submitted by SparkPeople user ELISEMMBB.