More Great Recipes: Bisque/Cream

Carrot/Leek Soup


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Member since 2008

Serves 4-6 | Prep Time 15 mins. | Cook Time 30 mins.

Ingredients

1 medium leek, washed, thinly sliced
4 tsp. margarine
6 medium carrots, sliced crosswise
2 medium potatoes, peeled & cubed
3 cans (14 1/2oz.ea.) low-sodium chicken broth
2 cups milk (whole, 2%, 1% or skim)
1/8 tsp. pepper


In a large saucepan saute leek in margarine until tender. Add carrots, potatoes & broth; bring to a boil. Reduce heat-cover & simmer until vegetables are tender. Cool to room temperature then remove vegetables with a slotted spoon & put in a blender or food processor. Add enough of the cooking liquid to cover, blend until smooth. Return all to pan.


All of this can be done well ahead of time & stored in fridge. When ready stir in milk & pepper, heat through & serve.


Pairs Well With


Notes

Don't remember where this came from I have had it so long. Even if you don't like either main ingredient (like me) you WILL love this soup.

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