“Potato Leek Soup”
Even though the days of winter are still sporadic, now is the time to start stocking up the kitchen with ingredients for warm, hearty recipes. One great dish that is comforting without weighing you down is potato leek soup. This is a versatile recipe because you can add a number of your favorite fresh vegetables, depending on your mood (I like including carrots, but other great options are celery, mushrooms, and onions for great flavor). Even if you don’t add a variety of extra veggies to the mix, this dish will still be loaded with fiber because of the leeks.
So stay warm and cozy this holiday season without the extra calories.
3 large leeks, chopped
2 tablespoons butter
2 cups water*
2 cups chicken or vegetable broth
2 pounds potatoes, peeled, diced
¼ cup chopped fresh parsley
2 teaspoons chopped fresh thyme
salt & pepper
*Substitute with 1 cup heavy cream if you prefer a creamy, thick soup and want to splurge on the calories.
1 Cook leeks in butter with salt and pepper in a medium sized saucepan. Cover pan, cook on low heat for 10 minutes. Do not brown the leeks.
2 Add water, broth and potatoes. Bring to a low simmer and cook for 20 minutes.
3. Scoop about half of the soup mixture into a blender, puree and return to pan. Add parsley, thyme, salt, and pepper.