I just got this recipe from a Heart and Stroke Foundation newsletter and can't wait to make it. I copied it from this
link.
Classic potato leek soup
Makes 6 servings
Everyone needs a fabulous potato and leek soup in their repertoire – well, this is it! The classic flavour is simple yet, wonderful.
Preparation time: 10 minutes
Cooking time: 25 minutes
Ingredients
* 10 mL (2 tsp) vegetable oil
* 3 leeks, white and light green parts only, thinly sliced
* 2 stalks celery, thinly sliced
* Pepper
* 3 large baking or yellow-fleshed potatoes, peeled and diced (1 L/4 cups)
* 500 mL (2 cups) reduced-sodium vegetable or chicken broth
* 500 mL (2 cups) 1% milk
* 30 mL (2 tbsp) freshly squeezed lemon juice
Directions
1. In a pot, heat vegetable oil over medium heat. Add leeks, celery and 1 mL (1/4 tsp) pepper and cook, stirring often, for 5 minutes or until leeks are tender. Add potatoes, broth and 250 mL (1 cup) water; cover and bring to a boil over high heat. Reduce heat to medium-low and boil gently, covered, for 15 minutes or until potatoes are soft. Remove from heat.
2. In a blender, in batches, or with an immersion blender, purée about half of soup until smooth, leaving half chunky. Return to pot, if necessary. Stir in milk; heat over medium heat, stirring often, just until steaming (do not let boil). Stir in lemon juice and season to taste with pepper.
Nutrition information per serving
* Calories 159
* Protein 7 g
* Total Fat 3 g
* Saturated Fat 1 g
* Cholesterol 4 mg
* Carbohydrates 28 g
* Fibre 3 g
* Sugars 8 g
* Sodium 95 mg
* Potassium 718 mg
Recipe courtesy of Dairy Farmers of Canada ©2011
Posted: March 2011
