Potato-Leek Soup

posted by Cissy 05-29-98 2:21 PM 
Potato-Leek Soup 

1 medium onion, chopped 
1 large leek, white part and a bit of the green part, chopped 
2 cloves garlic, minced 
1 Tbsp. olive oil 
2 cans (13 3/4 oz. each) chicken stock (can use low fat/low sodium) 
4 medium potatoes, peeled and cut into chunks 


Place onion and leek in soup pot with olive oil.  Cover and sweat for about 5 minutes, stirring a couple of times.  Add garlic, cover and allow to continue cooking for about 2 minutes more.

Add remaining ingredients and one soup can of water and bring to a low boil. Continue cooking until potatoes are tender.

Remove from heat and place solids in food processor with a little of the cooking liquid; puree.  Return to pot and bring to boil again.  Season with salt and pepper to taste.

The potatoes make this really "creamy" and there is no dairy in the soup.  If you like it on the thick side, just add more potatoes.

This soup freezes and reheats well.


 

 

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