LOW-FAT POTATO AND LEEK SOUP

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Low-Fat Potato and Leek Soup image

Enjoy this low fat, filling comfort food without the guilt of rich, cream-based soups. Best of all it's easy to make and the perfect antidote to a cold winter evening. Enjoy with a slice of soda bread. (From the Wild Oats website).

Provided by tehparrot

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon canola oil
3 garlic cloves, minced
2 shallots, minced
1 large carrot, peeled and diced
3 medium organic leeks, rinsed and sliced (white and light green parts only)
1 lb organic yukon gold potato, peeled and chopped into 1-inch pieces
1 cup organic chicken or 1 cup vegetable broth
1 1/2 cups wild oats organic nonfat milk
2 teaspoons thyme
sea salt
fresh ground black pepper
1/4 cup fresh chives, chopped

Steps:

  • Heat oil in a large soup pot. Add garlic, shallots, carrots and leeks. Cook for 5 minutes, or until soft.
  • Add potatoes, broth and milk. Bring to a boil, then turn down to a simmer and cook for about 25 minutes, or until potatoes are fork-tender.
  • Blend until smooth with an immersion blender or in small batches in a standard blender.
  • Adjust seasoning to taste. Serve warm garnished with chives.

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