Wednesday, January 15, 2014

Potato Leek Soup - Quick Version

I adapted this recipe from one in The Dysphagia Cookbook by Elayne Achilles. The original recipe included half and half, so I omitted that, and it was still fabulous.   I think it was the white wine that made it so tasty. Besides the great taste, the ease of making this soup won me over immediately. Simply put all of the ingredients in a pot and let it cook.   I had posted a recipe for Potato Leek Soup in November, 2012, and it was also delicious, but was much more complicated to make.  This recipe is the kind I love - easy and full of Pzazz!  

2 pounds Yukon gold potatoes, peeled and quartered
2 leeks, cut into 1-inch pieces (use all of white and half of green part)
3 1/2 cups vegetable or chicken broth
1/2 cup dry white wine (I used Pinot Grigio)
1/4 teaspoon black pepper
2 bay leaves 
Possible garnishes:  yogurt, finely minced scallions, parsley, or celery leaves.

In a 5-quart pot, cook the potatoes, leeks, broth, wine, pepper and bay leaves until the vegetables are quite tender, about 25 minutes. Cool slightly and remove the bay leaves. Puree to desired consistency. My immersion blender stick worked great for this soup.   Savor on a cold winter day!

Nutrition per serving:
Servings per recipe: 6
Serving Size: 1 cup
Calories: 150
Total Fat: 0 g
Cholesterol:  3 mg
Sodium: 567 mg
Total Carbs: 32 g
Dietary Fiber: 3 g
Protein: 4 g