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You can decrease the amount of fat and calories by replacing the milk with non-fat. Still a delicious soup! 2 pounds red-skinned potatoes, peeled and diced 2 cups cold water 1/2 pound leeks, sliced, including some of the green top 1 large onion (approx. 5 ounces), chopped 2-3 tbsp. butter 2 cups milk 2 teaspoons salt (or to taste) 1/4 teaspoon cayenne pepper 1 teaspoon thyme i/2 teaspoon garlic powder 2 cups whole milk 2 cups unseasoned chicken broth
Cook potatoes in 2 cups of water until tender (about 10-12 minutes). (For more flavor you can also quarter the potatoes and roast in the oven in a small amount of olive oil). Saute leeks and onion in butter until tender and carmelized. Combine cooked potatoes, onions, leeks, 2 cups milk and seasonings, cool slightly and puree in blender in batches. Pour into pan, add remaining 2 cups milk and chicken broth, heat on low. Serve. Makes approx. 13-14 cups. If you want a thinner soup just add a bit more chicken broth or water.
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