3 tbsp butter or margarine
3 medium potatoes, peeled and thinly sliced
3 cups water
2 chicken stock cubes
1 cup of light whipping cream
1 cup skim milk
1 tsp salt
1/4 black pepper
dill or chives for garnish
- Cut off roots an hard leaves from leeks and discard
- Cut each leek lengthwise in half; rise them thoroughly of the sand
- Cut the leeks crosswise into 1/4 inch pieces, both white and green parts, enough to make 2 cups
- In a saucepan over medium heat, in hot butter, sautée the leeks for 5 minutes
- Add potatoes, water and chicken stock cubes and heat until it boils.
- Reduce heat and simmer for 30 mins
- In a covered blender at low speed, blend half the mixture until smooth and pour into a large pot; repeat with the remaining half
- Stir in remaining ingredients over low heat; cook until it's thoroughly heated and serve
Serves 12. Recipe from The Good Housekeeping Illustrated Cookbook.
Calories per serving: 113
Fat: 6.1g
Cholesterol: 12mg
Carbs: 13g (1.7g fiber)
Protein: 2.3g
Great source of vitamin A and vitamin C. Good source of calcium and iron.
This is one of my favourite soups! Perfect on a cold day, warms you up to your toes. Make sure to really let it blend in the mixer for that perfect creamy restaurant quality taste.
