It's hard to believe that this velvety soup is nondairy. Serve in shot glasses or cappuccino cups – no spoons required.
- Portion size 24 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2009
- 3 bacon
- 3 leeks (white and light green parts only), chopped
- 1 onion chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 Yukon Gold potatoes peeled and chopped
- 1/4 cup dry white wine
- 2 cups sodium-reduced chicken broth
MethodIn 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.
Nutritional facts Per serving: about
- Sodium 119 mg
- Protein 1 g
- Calories 29.0
- Total fat 1 g
- Potassium 73 mg
- Cholesterol 1 mg
- Saturated fat trace
- Total carbohydrate 5 g
- Iron 1.0
- Folate 3.0
- Calcium 1.0
- Vitamin C 3.0