Leek and Potato Soup


6 medium Leeks
8 cups Chicken stock, either homemade or canned
4 medium Potatoes, peeled and chopped
1 clove Garlic, minced
1 cup 1% low-fat milk
To taste Salt
To taste Pepper
3 Tbl. Parsley or chives, minced, fresh

Trim leeks, leaving about 2 inches of green portion.  Cut lengthwise halfway through white portion.  Spread leeks apart; rinse will under cold running water. Slice thinly by hand or in food processor.  In a large saucepan combine leeks, chicken stock, potatoes and garlic.  Bring to a boil over medium-high heat; reduce heat.  Cover partially.  Simmer for 30 minutes or until vegetables are tender.  In a blender or food processor puree vegetable mixture.  Into a saucepan pour puree.  Heat to serving temperature over low heat.  Stir in milk and salt and pepper.  Into soup cups ladle soup.  Garnish with parsley.  Soup may be cooled, poured into freezer containers and frozen after pureeing.

Yield: 12 cups

NOTE: The base for this delicious soup freezes well; just thaw, add milk and serve hot or cold for a first course at a dinner party.  For a lunch main course, top soup with garlic croutons, baby shrimp and chopped chives or green onions.


Calories: 94.0
Fat: 1.3 gr.
Calories from fat: 12.44

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