 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
A light and refreshing soup for summer or fall. Can be served hot or cold. Made quickly and easily, yet looks elegant and tastes amazing. Ingredients:
4 large potatoes |
1 -2 quart chicken stock |
1 1/2 cups leeks |
1/2 cup nonfat milk (or evaporated milk or sour cream for a thicker soup) |
1 teaspoon salt |
1 teaspoon pepper |
1 tablespoon chives |
Directions:
1. Begin simmering chicken stock.
2. Peel, and chop potatoes to about 1/2 inch in size. Add to stock and simmer.
3. Rinse leeks well. Slice thinly and add to stock after potatoes have cooked through.
4. Simmer for 7-10 minutes.
5. Puree in blender.
6. Add soup back into stockpot, and add milk, pepper, and salt.
7. Add chives as garnish.
|
|