Saturday, September 17, 2005

Thick & Chunky Potato-Leek Soup

You will need:
5 medium russet potatoes, scrubbed, peeled, and diced into 1-inch chunks
3 tbsp margarine (or clarified butter ONLY)
3 medium leeks, chopped
2 cups low-sodium chicken broth (1 can)
1 cup water
1/2 cup milk
salt and white pepper (or black if you don't mind the soup being a bit gray)
Chopped fresh chives or green onions

In a heavy 3-quart saucepan, melt margarine over medium heat. Sauté leeks until softened, about 5 minutes. Add potatoes, chicken broth, water, and some salt (go easy!) Simmer, partially covered, until potatoes are tender, about 45 minutes. Remove from heat and cool slightly.

Put half of the mixture into a blender — it's okay if all of the liquid ends up in there. Blend until smooth. Pour back over the potatoes in the saucepan, add the milk and pepper, and heat for about five minutes or until heated through. Serve with chives on top. Serves four as a meal by itself.

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