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Leek and Potato Soup Recipe

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This recipe for Leek and Potato Soup is from Cooking with Mary, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon unsalted butter
4 large leeks, white and tender green parts only, well rinsed and thinly sliced
2 medium russet potatoes (about 1/2 pound); peeled and cut into 2 inch chunks
5 cups low-sodium chicken or vegetable broth
1 cup canned fat-free evaporated milk (from a 12 ounce can)
1/8 teaspoon ground nutmeg
2 tablespoons snipped chives
Directions:
Directions:
Melt the butter in medium saucepan set over medium heat. Add the leeks, reduce heat to low and cook, stirring occasionally, until the leeks are softened, about 8 minutes. Add the potatoes and broth, and bring to a boil. Cover partially and simmer over low heat until the potatoes are tender, about 15 minutes.

Working in batches, puree the soup in a blender until smooth. Return the soup to the saucepan, whisk in the evaporated milk and nutmeg, and reheat gently. Season with salt and peer to taste. Serve sprinkled with chives.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Calories per serving are 169, fat 2.6g.

 

 

 

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