Leek, Potato, and Lentil Soup

Ingredients

• Leeks

  (bulb and lower leaf-portion), raw

  1 leek or 89g

• Vegetable Broth

  From bouillons. Low sodium

  4 ½ cup or 1.08kg

• Lentils

  Raw

  ½ cup or 96g

• Potato

  Flesh and skin, raw

  1 potato, large or 369g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Split the leek lengthwise, rinse thoroughly to remove grit, then slice into 1 cm pieces. Dice the large potato.
2. Combine the leek, potato, lentils, and vegetable broth in a large saucepan. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook, stirring occasionally, until the lentils and potatoes are tender, about 20 minutes.
3. Season with salt and black pepper to taste. Blend until smooth using a countertop blender (in batches, venting the lid) or an immersion blender in the pot; add a splash of water if you prefer a thinner consistency.