Leek and Potato Soup

from Jamie Oliver "Jamie's Food Revolution"

2 leeks (about 1 pound)
6 c. chicken broth
2 T olive oil
3 c. coarsely chopped onion (about 1 pound)
1 c. chopped carrot
1 c. chopped celery
2 garlic cloves minced
2 c. cubed peeled Yukon Gold potato (about 1 pound)
1/2 tsp pepper
1/4 tsp salt

Remove roots, outer leaves, and tops from leeks. Cut each leek in half lengthwise. Cut each half crosswise into 1/2-inch thick slices. Immerse in cold water; swirl to get rid of dirt. Drain.
Bring broth to a boil in a large saucepan over medium high heat.
Heat oil in a large Dutch oven over medium high heat. Add leek, onion, carrot, celery and garlic. Partially cover, and cook 20 minutes or until vegetables are tender, stirring occasionally. Add hot broth and potato; return to a boil. Cover, reduce heat, and simmer 10 minutes or until potato is tender. Stir in pepper and salt. Serve chunky, or puree with an immersion blender or in a blender. Serve with a dollop of sour cream if desired.

Yield: 8 servings (serving size about 1 1/4 c.)

Calories 130; Fat 3.6 g; Protein 3.4 g; Carb 21.5 g; Fiber 2.9 g