Leek and Potato Soup
Servings: 4 to 6
Ingredients:
Leek and Potato Soup
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 206 |
| pro | 6 g |
| total fat | 10 g |
| sat. fat | 2 g |
| carb | 25 g |
| fibre | 2 g |
| chol | 8 mg |
| sodium | 589 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 8% |
| vit A | 24% |
| vit C | 20% |
| folate | 11% |
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3 tbsp (50 mL) vegetable oil
2 leeks (white and light green parts only), thinly sliced
1 each celery and carrot, diced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) dried thyme
1/4 tsp (1 mL) white pepper or pepper
2 large Yukon Gold potatoes, peeled and chopped
3 cups (750 mL) sodium-reduced chicken stock
2 slices thick-sliced bacon
1/4 cup (50 mL) shredded Cheddar cheese
2 tbsp (25 mL) minced fresh parsley
Preparation:
In Dutch oven, heat oil over medium-high heat; sauté leeks, celery, carrot, salt, thyme and pepper until softened, about 8 minutes.
Add potatoes, stock and 3 cups (750 mL) water; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 20 minutes. Let cool slightly.
Meanwhile, in skillet, fry bacon until crisp; drain on paper towels then crumble.
In batches in blender, purée soup until smooth; strain into clean pot and reheat gently. Sprinkle each serving with bacon, cheese and parsley.
Add potatoes, stock and 3 cups (750 mL) water; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 20 minutes. Let cool slightly.
Meanwhile, in skillet, fry bacon until crisp; drain on paper towels then crumble.
In batches in blender, purée soup until smooth; strain into clean pot and reheat gently. Sprinkle each serving with bacon, cheese and parsley.
Source
Canadian Living Magazine: November 2007
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