Wednesday, October 29, 2008

More Soup

A good friend of mine, Linda Day, gave me this recipe years ago and my family loves it.
Leeks are a wonderful, yet underused, alternative to onions.  They are milder in aroma and flavor, easier to chop and dryer than onions (better for "onion" rings than onions).  They are easy to grow in this climate and keep well in the fridge.  This recipe is also a great low-fat alternative to chowder.  This recipe is also know as Cockaleeke Soup and is frequently made in Scotland. 

Creamy Potato Leek Soup
2-3 leeks, cleaned and sliced
1 whole garlic head, chopped (less if desired)
2 Tbs. olive oil
6 c. chicken broth
2 lb. potatoes, diced
1 c. milk or cream

In large pot, heat olive oil and add leeks and garlic.  Cook on med. about 5 min. or till opaque.  Add potatoes and broth.  Cook approx. 40 min. or till potatoes are tender.  Ladle half of potato-leek mixture into a blender and pureĆ© till smooth  (Can blend entire soup if desired). Return blended mixture to pot/heat and add milk or cream.  DO NOT BOIL.  Add salt and pepper to taste.  May serve with croutons or crackers.  For a low-fat clam chowder add 1 can of clams (with juice).

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