Preparation: 10 min Cook: 20 min
This delicate cream soup is a nice, light start to a spring meal.
You will need:
| 1 tbsp |
butter |
15 ml |
| 1 cup |
sliced leeks, white portion only (about 2 to 3 leeks) |
250 ml |
| 2 |
potatoes, peeled and diced |
2 |
| 1 1/2 cups |
chicken or vegetable broth |
375 ml |
| 1 |
can (370 ml) 2% evaporated milk |
1 |
| pinch |
salt and black pepper |
pinch |
|
chopped fresh parsley (optional) |
Tools required:
Large saucepan, food processor or blender
Step 1:
Melt butter in saucepan over medium heat; cook leeks, stirring, about 5 minutes or until softened. Stir in potatoes and chicken broth; bring to boil. Cover and reduce heat to medium-low; simmer about 15 minutes or until potatoes are tender.
Step 2:
With slotted spoon, transfer soup to food processor or blender; process until smooth. Return to saucepan.
Step 3:
Gradually stir in evaporated milk, salt and pepper. Gently reheat over medium-low until just heated through, taking care not to boil. Garnish with fresh parsley, if desired.
Makes 4 servings
Nutrients per serving: about 220 Calories, 10 g Protein, 5.5 g Fat, 33 g Carbohydrate, 250 mg Calcium (20% Daily Value for calcium)
Nestlé Kitchens Tip: To clean leeks, cut a lengthwise slit along the leek. Rinse under running water to remove grit or sand.
Good to Know: Leeks are an excellent source of Vitamin C as well as iron and fibre.
