Leek and Gold Potato Soup
Submitted by Anonymous on Fri, 06/13/2008 - 12:50.
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
Instructions:
- Combine potatoes, leeks, onion, broth and pepper in a large pot and
bring to a boil. - Reduce the heat and simmer, covered until vegetables
are tender, 22-25 minutes. Remove from heat and let cool for 10
minutes. - 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).
Number of Servings:
4
Nutrional Content:
Calories 141
Fat 0 g
Protein 4 g
Recipe
from Wellspring Culinary Instructor Chef
Erin Gaughan
This recipe sounds
This recipe sounds delicious, and is a departure from similar recipes calling for the addition of heavy cream - yum!
This is a wonderful and
This is a wonderful and traditional French soup called "Potage Parmentier". You can use Russet potatoes as well as Yukons if you have them laying around. The leeks are the vegetable that usually require a trip to the store (and are worth it).
Quick tip: this same soup, served COLD is equally as good and known in French cuisine as "Vichyssoise" (top with chives). Being potato based, add kosher salt to bring the flavors together if you are not overly senstive or watching your sodium intake.
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