Low-Fat Potato and Leek Soup

Low-Fat Potato and Leek Soup

wtorek, 11 lutego 2014

Low-Fat Potato and Leek Soup

Time: 45 mins

Ingredients

• 1 tablespoon canola oil
• 3 garlic cloves, minced
• 2 shallots, minced
• 1 large carrot, peeled and diced
• 3 medium organic leeks, rinsed and sliced (white and light green parts only)
• 1 lb organic yukon gold potato, peeled and chopped into 1-inch pieces
• 1 cup organic chicken or 1 cup vegetable broth
• 1 1/2 cups wild oats organic nonfat milk
• 2 teaspoons thyme
• sea salt
• fresh ground black pepper
• 1/4 cup fresh chives, chopped

Directions

• 1 Heat oil in a large soup pot. Add garlic, shallots, carrots and leeks. Cook for 5 minutes, or until soft.
• 2 Add potatoes, broth and milk. Bring to a boil, then turn down to a simmer and cook for about 25 minutes, or until potatoes are fork-tender.
• 3 Blend until smooth with an immersion blender or in small batches in a standard blender.
• 4 Adjust seasoning to taste. Serve warm garnished with chives.