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Leek and Potato Soup

"Soups featuring potatoes and leeks are popular in Scotland, where I first tasted this dish in a cozy pub," Laura Sebranek of Green Bay, Wisconsin recalls. "For variety, add a cup of cooked lentils," she suggests.
  • Total Time
    Prep: 20 min. Cook: 25 min.
  • Makes
    5 servings

Ingredients

  • 2 cups cubed peeled potatoes
  • 1 medium leek (white and 1 inch of green portion), thinly sliced
  • 1 medium turnip, peeled and cubed
  • 1 celery rib with leaves, chopped
  • 1/4 cup shredded carrot
  • 1/4 cup chopped onion
  • 1/4 cup diced fully cooked lean ham
  • 1 teaspoon reduced-sodium chicken bouillon granules
  • 1 tablespoon butter
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/4 cups fat-free milk
  • 3/4 cup fat-free evaporated milk

Directions

  • In a large saucepan, combine the first eight ingredients and add enough water just to cover. Bring to a boil. Cook, uncovered, over medium heat for 15-20 minutes or until tender.
  • Meanwhile, in a microwave-safe bowl, microwave butter until melted. Stir in cornstarch, salt and pepper until smooth. Gradually add milk and evaporated milk. Microwave, uncovered, on high for 8-10 minutes or until thickened and bubbly, stirring every 2 minutes. Stir into vegetable mixture.
Editor's Note
This recipe was tested in a 1,100-watt microwave.

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Reviews

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Average Rating:
  • tmhennigar
    Feb 17, 2012

    I have prepared this delicious and nutritious recipe for my husband and myself about 5 times now and we love it! I always make a double batch and we eat it for 3 days and don't get tired of it. It's our new favorite soup recipe!

  • ckettelkamp
    Oct 21, 2010

    My fiance and I thought it was really tasty. Just realize that the more water you add, the thinner the soup will be. We also mashed up the veggie mixture to give it a thicker, more consistent flavor.