05 March 2012

Recipe: Leek & Potato Soup

 This soup may not be much to look at, but it is REALLY good. And because it's made with chicken broth, this recipe is much lighter than most cream-based potato soups. If you're not a fan of leeks, don't worry. After they're pureed, they blend right into the soup base and provide only the slightest hint of onion flavor. Add a salad and some crusty bread and you've got a light but filling dinner for a chilly night.

Leek and Potato Soup
From EatingWell.com

1 1/2 teaspoons canola oil
3 leeks, trimmed, cleaned and thinly sliced (3 cups)
2 cloves garlic, minced
1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
6 cups reduced-sodium chicken broth
1 1/4 pounds all-purpose potatoes, (about 3 medium), peeled and cut into small chunks
1/2 cup reduced-fat sour cream
Salt and freshly ground pepper, to taste

  1. Heat oil in a large heavy saucepan or stockpot over low heat. Add leeks and cook, stirring, until softened, about 10 minutes. Add garlic and thyme; cook for 2 minutes more. Pour in broth, increase heat to medium and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes.
  2. Pour the soup through a strainer set over a large bowl. Puree the leeks in a food processor or blender until smooth, adding some the broth if necessary. Return the puree and broth to the saucepan. Add potatoes and simmer, covered, until the potatoes are soft, 10 to 15 minutes. Remove from the heat and mash the potatoes thoroughly with a potato masher.
  3. Stir in sour cream, salt and pepper. Return to low heat and heat until hot, but not boiling. Serve hot or chilled.

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