Low-Fat Potato and Leek Soup |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Enjoy this low fat, filling comfort food without the guilt of rich, cream-based soups. Best of all it’s easy to make and the perfect antidote to a cold winter evening. Enjoy with a slice of soda bread. Ingredients:
1 tablespoon canola oil |
3 garlic cloves, minced |
2 shallots, minced |
1 large carrot, peeled and diced |
3 medium organic leeks, rinsed and sliced (white and light green parts only) |
1 lb organic yukon gold potato, peeled and chopped into 1-inch pieces |
1 cup organic chicken or 1 cup vegetable broth |
1 1/2 cups wild oats organic nonfat milk |
2 teaspoons thyme |
sea salt |
fresh ground black pepper |
1/4 cup fresh chives, chopped |
Directions:
1. Heat oil in a large soup pot. Add garlic, shallots, carrots and leeks. Cook for 5 minutes, or until soft.
2. Add potatoes, broth and milk. Bring to a boil, then turn down to a simmer and cook for about 25 minutes, or until potatoes are fork-tender.
3. Blend until smooth with an immersion blender or in small batches in a standard blender.
4. Adjust seasoning to taste. Serve warm garnished with chives.
|
|