Learn how to make Potato and Leek Soup, one of Rita's recipes for eating healthy in the new year.

Potato and Leek Soup


  • 1 cup low-sodium chicken broth
  • 2 large potatoes, peeled and thinly sliced
  • 2 tablespoons minced onion or ¼ cup finely diced yellow onion
  • 1 small leek, white part only, cut into ¼ -inch slices
  • ½ cup diced celery
  • 1 small carrot, peeled and thinly sliced
  • 2 cups 1% milk
  • ½ lb. turkey sausage, cut into ¼-inch slices or crumbled
  • 1 tablespoon freeze-dried chives


  1. In large saucepan stir together broth, potatoes, onions, leeks, celery and carrots. Bring to a boil over high heat, reduce the heat, and simmer, covered, 15 minutes or until potatoes are tender.
  2. Remove ½ cup of potato mixture and blend in blender (or use an immersion blender). Return blended mixture to the pot.
  3. In small pan, brown the sausage.
  4. Add milk and cooked sausage to the potato soup. Stir together. Heat gently; do not boil. Makes 4 servings.