Potato Leek Soup

This is another reader-submitted recipe - thanks Caitlyn!  This soup is pretty easy to make and is light, yet filling. Recipe makes six large servings - enough for lunch and leftovers.

Ingredients:

• 4 - 5 Medium Yukon Gold Potatoes, Peeled & Diced
• 2 Leeks, Washed and Diced
• 1 Tbsp. Light Olive Oil
• 2 Cloves Garlic, Mashed
• 4 - 5 Cups Low-Sodium Vegetable Broth
• 1 Tsp. Chili Powder
• 1/2 Tsp. Pepper
• 1/2 Tsp. Salt

Directions:

• Heat oil in large pot over medium-high heat.
• Add leeks and sautee until leeks become translucent, stirring frequently (be careful they don't brown).
• Add garlic and sautee for one minute.
• Add potatoes, broth, salt, pepper, and chili powder, turn heat to high, and bring to a rapid boil.
• Reduce heat to medium-low and allow soup to simmer for 15 minutes or until potatoes are tender.
• Remove from heat and allow to cool 5 - 10 minutes before serving.