Leek and potato soup <r t>

6 Servings

Ingredients

Quantity Ingredient
1½ teaspoon Olive Oil
3 Leeks, *Note
2 Cloves Garlic, Minced
1½ teaspoon Chopped Fresh Thyme, **Note
5½ cup Ff, Lowsod Veg Chicken Broth
1¼ pounds Potatoes, ***Note
½ cup Nonfat Sour Cream, ****Note
Salt And Pepper, To Taste

Directions

*NOTE: trimmed, washed and tinkly sliced (3 C) **NOTE: OR ½ tsp dried thyme leaves ***NOTE: peeled and cut into small chunks ****NOTE: Original recipe used reduced fat sour cream... I had planned on using fatfree but omitted it because I forgot it In a Dutch oven or soup pot, heat oil over low heat. Add leeks and cook, stirring, until softened, about 10 minutes. Add garlic and thyme; cook for 2 minutes more. Pour in chicken broth, increase heat to medium and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes.

Pour the soup through a strainer set over a large bowl. Puree the leeks in a food processor or blender until smooth, adding some of the broth if necessary. Return the puree and broth to the saucepan. Add potatoes and simmer, covered, until potatoes are soft, 10 - 15 minutes. Remove from the heat and mash potatoes thoroughly with a potato masher.

Stir in sour cream, salt and pepper. Return to low heat and heat until hot but not boiling. Serve hot or chilled.

Makes about 6 cups, for 6 servings This is incredibly wonderful tasting. I forgot to add the ff sour cream and it still tasted wonderful.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>

NOTES : Cal 103.3, Fat 1.3g, Carb 18.1g, Fib 2.1g, Pro 20.5g, Sod 277mg, CFF 7%.

Recipe by: Eating Well Secrets of Low-Fat Cooking Posted to Digest eat-lf.v097.n034 by Reggie Dwork <reggie@...> on Feb 04, 1997.

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