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Home Cooking Beef Shank With Seedless Cucumber

Leek and Potato Soup Recipe

Ingredients

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

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The Cook

canned_food_fan Pittsburgh, PA

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