Thanks for the delicious pic, Steph!www.stephanieleigh.com
Enter my new kitchen toy: the immersion blender. I have been eyeing one for a while ever since I decided that I would attempt to make my own baby food. I finally got one 2 weeks ago and I have been dying to puree everything in sight. I solicited for recipes in my Facebook status and several versions of the potato-leek combos were thrown back at me. No thanks.
THEN, I was helping a friend cook an anniversary dinner for her husband and she wanted to make potato leek soup. Argh...potato and leeks: my archenemy of the food combination world. I remembered that it would be hot and we could control the salt content. It came out pretty good and I really liked it, but it tasted a little too much like mashed potato soup, probably from the butter and whole milk we used. So here is my lighter, less-mashed-potatoey version. A definite keeper! I just can't get enough soup in the winter!
P.S. Happy Anniversary, Steph and Ian!
2 tablespoons extra virgin olive oil
3 leeks, white and pale green parts sliced thin (discard leaves)
1 large carrot, sliced
1 large celery stalk, sliced
2 cups water
2 cups chicken broth
3 medium Yukon potatoes (about 1 pound), cubed
1/4 cup fat-free milk
1/4 cup (loosely packed) fresh parsley leaves
1/2 teaspoon dried dill
salt and pepper to taste
Heat olive oil in a large stockpot over medium high heat. Add leeks, carrot and celery. Cover and cook for 10 minutes, until soft (do not brown).
Add water, broth and potatoes. Cover, and simmer for 20 minutes.
Remove from heat. Add milk and parsley. Using an immersion blender, puree soup until texture is smooth and even throughout. Careful not to overblend as the potatoes can break down too much and get gummy. Stir in dried dill and salt and pepper to taste.
Yields about 8 servings (3/4 cup per serving).
WW info:
flex - 2.5 points per serving
core - included
