LEEK AND POTATO SOUP

Leek and Potato Soup image

"Soups featuring potatoes and leeks are popular in Scotland, where I first tasted this dish in a cozy pub," Laura Sebranek of Green Bay, Wisconsin recalls. "For variety, add a cup of cooked lentils," she suggests.

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 5 servings.

Number Of Ingredients 14

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Ingredients

2 cups cubed peeled potatoes
1 medium leek (white and 1 inch of green portion), thinly sliced
1 medium turnip, peeled and cubed
1 celery rib with leaves, chopped
1/4 cup shredded carrot
1/4 cup chopped onion
1/4 cup diced fully cooked lean ham
1 teaspoon reduced-sodium chicken bouillon granules
1 tablespoon butter
2 tablespoons cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
1-1/4 cups fat-free milk
3/4 cup fat-free evaporated milk

Steps:

In a large saucepan, combine the first eight ingredients and add enough water just to cover. Bring to a boil. Cook, uncovered, over medium heat for 15-20 minutes or until tender., Meanwhile, in a microwave-safe bowl, microwave butter until melted. Stir in cornstarch, salt and pepper until smooth. Gradually add milk and evaporated milk. Microwave, uncovered, on high for 8-10 minutes or until thickened and bubbly, stirring every 2 minutes. Stir into vegetable mixture.

Nutrition Facts :

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