BRYANNA'S FAT-FREE CREAMY LEEK AND POTATO SOUP
Servings: 4
A very easy and deliciously rich-tasting leek soup. I like the green parts of the leek, so I use them as well as the white part.
3 medium leeks, cleaned and sliced thinly crosswise
1 small onion, chopped
4 cloves garlic, chopped
1 teaspoon coarse salt
1/2 teaspoon dried thyme leaves
4 cups good vegetarian chicken-style broth
2 cups (@ 12 oz.) diced, peeled Yukon Gold potatoes (or Russets, in a pinch!)
1 small bay leaf
Garnishes:
a few tablespoons minced fresh parsley (or dill)
Tofu Sour Creme (Tofutti or homemade)
freshly-ground black pepper
Combine the white part of the leeks with the onion, garlic, coarse salt and thyme in a Pyrex casserole sprayed lightly with oil from a pump sprayer. Cover and microwave on High for 10 minutes. (Or use the Stove-Top Method above.)
In a heavy soup pot, mix about half of the leek-onion mixture (reserve the rest) with the broth, potatoes and bay leaf and bring to a boil, then reduce the heat to a simmer. Cover and cook about 15 minutes, or until the potatoes are tender.
Remove the bay leaf from the pot and discard. Blend the soup right in the pot with a stick/immersion blender until smooth. Add the reserved cooked leek mixture and stir briefly. Taste for salt and pepper.
Serve immediately, garnished as you wish.
Nutrition Facts
Nutrition (per serving): 134.0 calories; 1% calories from fat; 0.2g total fat; 0.0mg cholesterol; 1179.7mg sodium; 717.2mg potassium; 32.4g carbohydrates; 2.9g fiber; 4.3g sugar; 29.5g net carbs; 4.3g protein; 2.1 points.