Potato Leek Soup Shooters
This recipe makes 24 servings
|Per serving: about||-|
|total fat||1 g|
- Portion size: 24
It's hard to believe that this velvety soup is nondairy. Serve in shot glasses or cappuccino cups – no spoons required.
- 3 3slices bacon
- 3 3leekleeks, (white and light green parts only), chopped
- 1 1oniononions, chopped
- 1/2 tsp 1/2tspsalt
- 1/4 tsp 1/4tsppepper
- 2 2Yukon Gold potatoYukon Gold potatoes, peeled and chopped
- 1/4 cup 1/4cupdry white wine
- 2 cups 2cupssodium-reduced chicken broth
In saucepan, cook bacon over medium heat until crisp. Remove to paper towel to drain and let cool; crumble. Drain off all but 1 tbsp (15 mL) fat from pan.
In same pan, cook leeks, onion, salt and pepper over medium heat, stirring occasionally, until softened, 8 minutes.
Add potatoes and wine; cook, stirring, until no liquid remains. Add broth and 2 cups (500 mL) water; bring to boil. Reduce heat, cover and simmer until potatoes are softened, 20 minutes. Let cool slightly.
In blender in batches, purée until smooth. (Make-ahead: Let cool. Refrigerate soup and bacon in separate airtight containers for up to 2 days.)
To serve, reheat soup in saucepan over medium heat. Divide among twenty-four 2 oz (50 mL) heatproof glasses or cups. Garnish with bacon.
Additional information : Variation
Vegetarian Potato Leek Soup Shooters: Omit bacon; use 1 tbsp (15 mL) olive oil to cook leeks and onion. Replace chicken broth with vegetable broth. Garnish with minced fresh chives.
Source : Canadian Living Holiday Cookbook: Fall 2009