Leek and Potato Soup

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Leek and Potato Soup
Leek and Potato Soup
1-1/2 lb. russet potatoes (about 3 large), peeled and cubed
3 medium leeks washed and sliced (white and pale green part only)
1 (14.5- oz.) can chicken broth
1 cup fat-free half-and-half
1/4 tsp. salt
1/8 tsp. white pepper
fresh parsley chopped
bacon Cooked and crumbled
Prep time: 10 minutes
Cook time: 20 minutes

Combine potatoes, leeks and broth in a medium saucepan. Bring to a boil; reduce heat and simmer, covered, for 15 minutes or until potatoes are tender. Let cool slightly, then transfer to a blender or food processor. Process until smooth, then return to saucepan. Stir in half-and-half, salt and pepper. Cook for 5 minutes more. Spoon into bowls and sprinkle with parsley and bacon.

Makes 4 servings.
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