Shortcuts - Heating purchased ready-to-use stock separately reduces time to bring soup to boil. - Packaged shredded cheese saves on preparation time. - Store-bought croutons eliminates making and baking them. - An immersion blender spares transferring hot liquid. - Bottled minced garlic saves time.
- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2004
Ingredients
Method
Cut leeks lengthwise in half; slice crosswise and place in sieve. Rinse in cold water to remove any dirt; drain.
In large saucepan, melt butter over medium heat; fry leeks, garlic, thyme, salt and pepper until softened, about 4 minutes. Sprinkle with flour; cook, stirring, for 1 minute.
Gradually stir in stock and 1 cup (250 mL) water, scraping up any brown bits. Add potato and bring to boil; reduce heat, cover and simmer until potato is tender, about 15 minutes. Stir in milk.
Using immersion blender or in blender, purée soup until smooth. Ladle into bowls; top with croutons and cheese.
Nutritional facts <b>Per serving:</b> about
- Sodium 957 mg
- Protein 7 g
- Calories 226.0
- Total fat 8 g
- Cholesterol 20 mg
- Saturated fat 4 g
- Total carbohydrate 33 g
%RDI
- Iron 15.0
- Folate 22.0
- Calcium 16.0
- Vitamin A 7.0
- Vitamin C 13.0
