Irish Oatmeal Leek Soup

“I always deserve the best treatment because I never put up with any other.” –Jane Austen, Emma


  • 1 tbsp light butter
  • 1 1/2 cups (3 large) leeks, white and pale green only, halved lengthwise, sliced thin
  • 1/2 cup Irish steel cut oats (Use Bob’s Red Mill gluten free oats for GF)
  • 4 cups fat-free reduced sodium chicken broth (vegetarians use vegetable broth)
  • 1 1/2 cups fat-free milk
  • fresh cracked pepper to taste
  • 2 tbsp fresh chives for garnish

Melt the butter in a medium saucepan over low heat; add the leeks. Cook, stirring occasionally, until the leeks are soft, about 15 minutes.

Add the broth and milk; raise heat to high and bring to a boil.

Add the oatmeal and fresh cracked black pepper to taste. Return to a boil, stirring occasionally; reduce heat to low. Cover and simmer until oats are tender, 45-50 minutes (less if using Quaker oats).

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