Leek and Potato Soup
1 tablespoon olive oil
1 large leek, quartered lengthwise, washed and chopped
1 small onion, peeled and chopped
2 cans (14 1/2 ounces each) low-sodium chicken broth
1 can (16 ounces) whole potatoes, drained
1 bay leaf
1 can (12 ounces) evaporated fat-free milk
Salt and pepper, to taste
Heat the olive oil in a soup pot over medium-high heat. Add the leek and onion. Cook and stir until the vegetables are softened but not brown, about 5 minutes. Add the broth, potatoes and bay leaf and bring to a boil. Add the milk and remove from heat.
Purée the soup in batches in a blender or food processor. Return to the pot and, if necessary, thin with a little more milk or broth. Season with salt and pepper and serve hot.
Adapted from "Get with the Program: Guide to Good Eating!" by Bob Greene. Copyright 2003 by Bob Greene. Published by Simon & Schuster, Inc., N.Y. Reprinted by permission.
Nutritional Information Per Serving: Calories 130; Total Fat 3.5g; Saturated Fat 0.5g; Cholesterol 0 mg; Sodium 270mg; Carbohydrate 19g; Fiber 2g; Protein 8g; Vitamin A 10%DV*; Vitamin C 15%DV; Calcium 20%DV; Iron 8%DV
Pairs Well With
This Irish classic is both vibrant and comforting with the combination of savory chicken broth, leek, onion, potato and creamy, calcium-rich evaporated skim milk. Once you give it a taste, you’ll feel like you’ve just stepped into an Irish pub.