Leek Soup #1
Yield
2 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
margarine
or butter |
|
| 1 | cup |
leeks
white part, chopped |
|
| 1 | teaspoon |
chicken broth
|
|
| ⅔ | cup |
water
|
|
| 1 | medium |
potatoes
|
|
| 1 | cup |
milk
|
|
| ¼ | cup |
cream
|
|
| 1 | x |
chives
chopped; for garnishing |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
margarine
or butter |
|
| 237 | ml |
leeks
white part, chopped |
|
| 5 | ml |
chicken broth
|
|
| 158 | ml |
water
|
|
| 1 | medium |
potatoes
|
|
| 237 | ml |
milk
|
|
| 59 | ml |
cream
|
|
| 1 | x |
chives
chopped; for garnishing |
*
|
Directions
Melt butter or margarine in skillet over medium heat.
Cook leeks about 5 minutes.
Add chicken stock and ⅔ cup water; bring to a boil and reduce heat.
Cover and simmer for 10 minutes.
Stir in milk, cream and boiled potato.
Add potato after mashing, or put in blender at low speed and add chives as garnish.
