This soup is so fast and so easy that literally anyone can make it regardless of their culinary skills (or lack thereof). The soup is deceivingly creamy without the use of any dairy. Since there isn’t any dairy, it’s also a lower calorie soup while still being able to fill you up!
Six Ingredient Potato Leek Soup
2 Yukon gold potatoes
2 cups chicken broth
1 fresh rosemary sprig
1 teaspoon salt
2 teaspoons olive oil
1. Wash the leeks and potatoes well. Chop the potatoes into 1/2 inch cubes. Cut the leeks into 1/2 inch strips. Put both items into a pot with the chicken broth, salt and rosemary sprig. Cook while covered on medium for 15 minutes. After 15 minutes, uncover and remove the rosemary. Reduce heat to medium low and cook for another 5 minutes.
2. Put the entire cooked mixture into a blender and blend until smooth. You can also use an immersion blender if you have one.
3. Pour the soup into two bowls and drizzle a teaspoon of olive oil over each bowl. Garnish with a rosemary sprig.
This recipe is perfect for a light summertime dinner! Enjoy!