Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients:
- 2 tsp canola oil
- 2 medium shallots, minced
- 3 medium leeks, sliced (white and light green parts only)
- 1 pound Yukon Gold potatoes, peeled and chopped into 1-inch pieces
- 1 cup fat-free, reduced sodium chicken broth (or vegetable broth)
- 1 2/3 cups fat free milk
- Freshly ground black pepper
Preparation:
Heat oil in a large pot or Dutch oven. Add shallots, leeks and potatoes, and cook on a low to medium heat for 5 minutes, stirring occasionally. Add chicken or vegetable broth and milk, and simmer half covered on a medium heat for 30 minutes, until the potatoes are tender. Transfer vegetables and some of the liquid to a blender or food processor and blend until smooth. Add more of the remaining liquid until desired consistency.Ladle into 4 soup bowls; season with black pepper and add chopped chives or fresh parsley.
Per Serving: Calories 170, Calories from Fat 24, Total Fat 2.7g (sat 0.3g), Cholesterol 2mg, Sodium 211mg, Carbohydrate 29.9g, Fiber 3.7g, Protein 6.7g
