Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Vegetable oil

  2. 3 cups 438g / 15oz Diced leek (about 3 large)

  3. 3 cups 438g / 15oz Diced peeled baking potato - (about 1 1/4 lbs)

  4. 1 Fat-free less-sodium chicken broth

  5. 2/3 cup 157ml Half-and-half

  6. 1/4 teaspoon 1 1/3ml Salt

  7. 1/8 teaspoon 0.6ml Black pepper

  8. 1 tablespoon 15ml Minced fresh chives

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat the vegetable oil in a large saucepan 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, Yield: 5 servings (serving size: 1 cup). CALORIES 221 (27% from fat); FAT 6.7g (sat 2.9g, mono 1.9g, poly 1.6g); PROTEIN 5.3g; CARB 35.1g; FIBER 2.5g; CHOL 12mg; IRON 1.7mg; SODIUM 340mg; CALC 77mg S(Formatted by): "KES on 9/17/00" Copyright: "Southern Living Inc." This version of the classic cold potato-leek soup is also good warm.


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