Leek and Gold Potato Soup
Ingredients
8 each Yukon Gold potatoes, peeled and cut into ½ inch pieces
2 each large leeks, white and pale-green parts only, cleaned and chopped
1 large onions, chopped
1 quart fat-free, low-sodium chicken broth
black pepper
Method
1. Combine potatoes, leeks, onion, broth and pepper in a large pot and bring to a boil.
2. Reduce the heat and simmer, covered until vegetables are tender, 22-25 minutes. Remove from heat and let cool for 10 minutes.
3. Transfer mixture to a blender and puree, working in batches if necessary to prevent overflow. You may also keep a few of the potatoes aside to mash roughly with a fork and add into puree (this will give the soup a heartier consistency).
Yield: 4 servings – 1 cup each
Nutritional Information: Calories……………….141
Fat…………………..........0 g
Protein…………………...4 g