Low-Fat Carrot, Potato and Leek Soup

Recipe source:

Cooking with Friends Kitchen

Ingredients

2 large leeks, washed, cleaned and chopped
2 large Idaho Potatoes, peeled and cut into pieces
1 large onion, diced
5 carrots, peeled and chopped into pieces
2 tablespoons olive oil
Sea salt
Fresh ground pepper
2 quarts chicken stock

Directions

In a soup pot, saute leeks and onions in olive oil until tender. Add potatoes and carrots. Season with salt and pepper. Add chicken stock. Bring to a boil and then turn heat down. Simmer until vegetables are tender, about 20 minutes. Use a hand blender to puree until it has a smooth consistency.

Serves