Low Fat Leek and
Potato Soup
Whether you simply want a warming and
filling soup or a St. Patrick's Day lunch, this low fat leek and
potato soup will fit the bill. Enjoy with a slice of soda bread.
2 tsp canola oil
2 medium shallots, minced
3 medium leeks, sliced (white and light green parts only)
1 pound Yukon Gold potatoes, peeled and chopped into 1-inch pieces
1 cup fat-free, reduced sodium chicken broth (or vegetable broth)
1 2/3 cups fat free milk
Freshly ground black pepper
Heat oil in a large pot or Dutch oven. Add
shallots, leeks and potatoes, and cook on a low to medium heat for
5 minutes, stirring occasionally. Add chicken or vegetable broth
and milk, and simmer half covered on a medium heat for 30 minutes,
until the potatoes are tender.
Transfer vegetables and some of the liquid
to a blender or food processor and blend until smooth. Add more of
the remaining liquid until desired consistency.
Ladle into 4 soup bowls; season with black
pepper and add chopped chives or fresh parsley.
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