Potato Medley and Leek Soup Recipe

  • 1 pound russet potatoes, peeled and cubed
  • 1 (14 ounce) can low-sodium chicken broth
  • 1 cup sliced celery
  • 1 medium leek, sliced
  • 2 tablespoons butter
  • 2 small sweet potatoes, peeled and cubed
  • 3/4 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups reduced fat milk
  1. In a medium saucepan combine the russet potatoes and broth. Bring to boiling; reduce heat. Simmer, covered, 8 to 10 minutes or until potatoes are tender; do not drain. Cool slightly.
  2. Transfer potato mixture to a blender container or food processor bowl. Cover and blend or process until smooth; set aside.
  3. In a large saucepan cook celery and leek in hot butter over medium heat for 3 to 4 minutes or until celery is crisp-tender. Add sweet potato, water, salt, pepper, and nutmeg. Bring to boiling; reduce heat. Simmer, covered, for 7 to 8 minutes or until sweet potato is tender. Stir in pureed potato mixture and LACTAID(R) Reduced Fat Milk. Cook and stir about 5 minutes more or until heated through.