Leek and Potato Soup
I love leeks. Their delicate flavor is so much more subtle
than onions or even shallots. This soup is basically a showcase for leeks, yet it's
low in fat, simple to make, and delicious. It also freezes well!Ingredients:
- 6 medium leeks, white parts and about 2 inches of green
parts, cleaned and thinly sliced
- 8 cups chicken stock
- 4 medium potatoes, peeled and chopped
- 1 clove garlic, minced
- 1 cup 1% low-fat milk
- salt and freshly ground pepper to taste
- 3 tablespoons fresh parsley or chives, minced
Method
- In a large saucepan over medium-high heat, combine leeks, chicken
stock, potatoes and garlic. Bring to a boil, then cover, turn heat down, and simmer
30 minutes or until vegetables are tender.
- In a blender or food processor, puree vegetable mixture.
- Pour puree into a saucepan and heat to serving temperature over low
heat. Stir in milk, salt, and pepper just before serving. Garnish with
parsley.
This soup may be cooled and frozen after step 2. Continue with
step three after thawing. |