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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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This version of the classic cold potato-leek soup is also good warm. Ingredients:
1 teaspoon vegetable oil |
3 cups diced leek (about 3 large) |
3 cups diced peeled baking potato (about 1 1/4 pounds) |
1 (16-ounce) can fat-free, less-sodium chicken broth |
2/3 cup half-and-half |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1 tablespoon minced fresh chives |
Directions:
1. Heat the vegetable oil in a large sauce-pan over medium-low heat. Add the diced leek; cover and cook for 10 minutes or until soft. Stir in the diced potato and chicken broth, and bring to a boil. Cover the potato mixture, reduce heat, and simmer for 15 minutes or until the potato is tender. Place the potato mixture in a blender or food processor, and process until smooth. Place the potato mixture in a large bowl, and cool to room temperature. Stir in the half-and-half, salt, and black pepper. Cover and chill. Sprinkle soup with minced chives.
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