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Potato-Leek Soup

"A low-fat, spicy version of traditional leek and potato soup. Serve hot, if desired, with a dollop of sour cream or milk at the table. Or cool and serve cold or at room temperature, and if desired, stir in half-and-half before serving."

Ingredients :

• 8 cups water
• 3 cups chopped leeks (white and light green parts only)
• 4 Yukon Gold potatoes, thinly sliced
• 2 teaspoons sea salt, or to taste
• 2 teaspoons freshly ground black pepper, or to taste
• 1/2 cup 1% milk, or to taste (optional)
• 10 drops hot sauce (such as Goya® Salsa Picante), or to taste

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H20M

• Combine water, leeks, potatoes, salt, and black pepper in a large saucepan; bring mixture to a boil. Reduce heat to low, partially cover saucepan, and simmer until potatoes are tender, about 1 hour.
• Blend soup using an immersion blender until smooth. Season with more salt and pepper as needed. Stir in milk and hot sauce before serving.

Notes :

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