Deliciousness from the Dirt - Leek & Potato Soup
I had a little soup mishap, and it didn't turn out quite as delicious-looking as this one.
But it was still pretty tasty, and I'm confident that if I could learn to follow directions, I could make some legit potato leek soup.
I made this recipe even shorter and quicker than it already is by not mashing the potatoes or pureeing the leeks. So it actually looked more like the soup pictured. But I would definitely have chopped up the potatoes and leeks into smaller pieces if I had known I was going to go the lazy route.
But it was still pretty tasty, and I'm confident that if I could learn to follow directions, I could make some legit potato leek soup.
I made this recipe even shorter and quicker than it already is by not mashing the potatoes or pureeing the leeks. So it actually looked more like the soup pictured. But I would definitely have chopped up the potatoes and leeks into smaller pieces if I had known I was going to go the lazy route.
From Eatingwell.com
Makes 6 1-cup servings
Active Time: 25 minutes
Total Time: 45 minutes
Ingredients
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 & freshly ground pepper, to taste
Preparation
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.
Makes 6 1-cup servings
Active Time: 25 minutes
Total Time: 45 minutes
Ingredients
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 & freshly ground pepper, to taste
Preparation
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.
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.
Stir in sour cream, salt and pepper. Return to low heat and heat until hot, but not boiling. Serve hot or chilled.
Allergens: Milk
Nutrition (1 cup): 162 calories; 4 g fat, 2 g saturated fat, 13 mg cholesterol, 25 g carbohydrates, 0 g added sugars, 7 g protein, 2 g fiber, 206 mg sodium, 507 mg potassium, 15% vitamin A, 40% vitamin C
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