|Potato and leek soup|
I had never eaten leeks prior to eating leek and potato soup at a restaurant recently. I loved it so much that I came up with this recipe. It tastes slightly indulgent and is filling without being a calorie bomb.
2.2 lbs of potatoes- rinsed, peeled, and sliced.
1 large yellow onion or 2 medium onions- chopped
3 medium leeks- trimmed, rinsed, halved, and sliced into 1/2 inch pieces.
2 TBS olive oil
6 cups broth
pepper to taste
1 TBS rosemary
1/2 cup chopped smoked ham (optional)
Heat a large pot over medium-high heat. Add oil, onions, leeks, and pepper. Cook for about 5 minutes or until onions are translucent and the leeks have cooked down some. Next add the broth and potatoes. If you are adding and ham or bacon then add it here too. Bring the broth to a boil and then reduce heat until potatoes are cooked through, about 10-15 minutes. Next blend the soup well using a blender or a immersion blender. Now the soup is ready to eat!
-Add other vegetables. I had some broccoli that needed to be used and so I chopped it up and added it with the potatoes.
- Top with lowfat sour cream or shaved cheese.
|Potato, leek, and broccoli soup|
Post a Comment