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In a large pot, over medium heat, add olive oil, leeks and onion; cook for 5 minutes or until softened. Add garlic and cook for one more minute.
Pour in vegetable broth, potatoes, and celery and bring to a boil. Reduce heat to medium-low and simmer covered for 30 to 40 minutes, or until vegetables are tender.
Add thyme, rosemary, salt and pepper to soup. Using an immersion blender or food processor, blend soup until smooth.
Add milk to soup; simmer uncovered for 5 more minutes, or until the soup has thickened.
Katelyn Castro is a nutrition volunteer at Dana-Farber and a student in the dietetics program at Syracuse University. Katelyn has a passion for cooking and sharing fresh seasonal recipes with friends and family that are both flavorful and nutritious.
Although a potato is a common staple food in many of our diets that often gets a bad rap, don't overlook the nutritional benefits and versatility of this starchy root vegetable. Whether you prepare them baked or broiled, in soups or salads, potatoes are a great source of protein, fiber, and vitamins and minerals, providing several health benefits.
As a tuberous root vegetable, potatoes are also a rich source of B-complex vitamins, including pyrixidine (B6), thiamin, niacin, panthothenic acid, and folate. Potatoes are also a great source of minerals, including iron, manganese, magnesium, copper, and potassium. A medium potato also provides about 37% of the daily value for vitamin C, an important immune-supporting antioxidant.
We suggest choosing local produce whenever possible and organic for items on the Dirty Dozen List, which includes potatoes and celery.