How to make it

  • Heat the olive oil in a soup pot over medium-high heat. Add the leek and onion. Cook and stir until the vegetables are softened but not brown, about 5 minutes. Add the broth, potatoes and bay leaf and bring to a boil. Add the milk and remove from heat.
  • Purée the soup in batches in a blender or food processor. Return to the pot and, if necessary, thin with a little more milk or broth. Season with salt and pepper and serve hot.
  • Adapted from "Get with the Program: Guide to Good Eating!" by Bob Greene. Copyright 2003 by Bob Greene. Published by Simon & Schuster, Inc., N.Y. Reprinted by permission.
  • Nutritional Information Per Serving: Calories 130; Total Fat 3.5g; Saturated Fat 0.5g; Cholesterol 0 mg; Sodium 270mg; Carbohydrate 19g; Fiber 2g; Protein 8g; Vitamin A 10%DV*; Vitamin C 15%DV; Calcium 20%DV; Iron 8%DV
  • *Daily Value

Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes