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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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An awesome soup that is easy and healthy. You won't miss the cream! Can be prepared in 45 minutes or less. You might want to double the recipe and freeze what's left! I go to Panera Bread and get sourdough loaves to use as bread bowls. Ingredients:
the white and pale green part of 4 large leeks, split lengthwise, washed well, and chopped (rinse in a colander after chopping) |
4 cloves of garlic, crushed |
2 tablespoons unsalted butter |
2 cups chicken broth |
2 cups water (or more chicken broth) |
1 cup white wine |
2 pounds yukon gold potatoes |
4 tablespoons minced fresh parsley leaves |
handful of fresh chives, chopped |
Directions:
1. In a large heavy saucepan cook the leeks and garlic in the butter with salt and pepper to taste, covered, over moderately low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened but not browned. Add the water, the broth, the wine, and the potatoes, peeled and cut into 1/2-inch dice, and simmer the mixture, covered, for 30 minutes, or until the potatoes are tender. In a blender, puree 3-4 cups of the soup, stir the puree into the remaining soup with the parsley, and season the soup with salt and pepper. Pour into bowls and garnish with the chives. Serve with hunks of crusty bread or in a bread bowl (see picture).
2. Feel free to experiment with other veggies too, like parsnips, turnips or carrots.
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