Leek And Potato Soup

Leek And Potato Soup
Servings: 6 Prep 40 mins Cook 35 mins

Ingredients

  • 2 tablespoons vegetable oil
  • 2 large leeks, thoroughly washed, tough green ends discarded, and diced (about 2-1/2 cups)
  • 1 large onion, diced
  • 1 pound all-purpose potatoes, peeled and thinly sliced
  • 1 carrot
  • 1 sprig parsley
  • 1 sprig fresh dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 cups chicken broth OR: water
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon finely chopped fresh parsley

Make It

1. Heat oil in large saucepan over medium heat. Add leeks and onion; saute 5 minutes or until softened but not browned.

2. Add potatoes, carrot, parsley, dill, salt, pepper and chicken broth. Bring to boiling; reduce heat to low; cover and simmer 35 to 40 minutes or until vegetables are tender.

3. Working in batches if necessary, puree the mixture in a blender or food processor. Serve immediately, garnished with the chopped chives and parsley. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 153, Fat, total (g): 7, chol. (mg): 3, sat. fat (g): 1, carb. (g): 20, pro. (g): 3, sodium (mg): 856, Percent Daily Values are based on a 2,000 calorie diet.