Potato Leek Soup

I was finally able to break open my new Cuisinart Immersion Blender that Jono and Ellie gave me for Christmas for this weeks recipe. Not only does it blend, it also serves as a power whisker and chopper! Wow, what a great tool.  Definitely a powertool for the kitchen! Word to the wise, when blending,  keep immersion blender fully submerged or you will have hot soup flying everywhere! 🙂

My boyfriend Mike typically has been known to HATE soup! He says " I hate drinking fatty hot water" haha. So this weeks recipe was a little bit of a pallate challenge for him and he actually enjoyed this recipe and finished his portion! If you don't have an immersion blender, this recipe would most likely work in a food processor or blender.

Ingredients: (serves 6)

3-4 leeks ( 1 bunch), I used 3

2 potatoes, peeled and chopped

1 tbsp butter

1 tbsp flour

1/2 cup 2% milk

1/2 of a white onion, chopped

4 cups low sodium chicken stock (if vegetarian sub with vegetable stock)

Salt and Pepper

Diced chives/green onion for topping (optional)

1) Chop off dark green leafy stems from leeks. Chop of very white tip as seen in picture above. Slice leeks in half, vertically.

2)Dice leeks and place in a pot of cold water. Rinse leaks with hands. Leeks tend to be very dirty, so make sure to wash thoroughly. Transfer leeks with a slotted spoon to strainer to drain.

        

3) Chop onion. Peel potatoes and cut into cubes as pictured above. I used my handy Palm Peeler to peel my potatoes which made peeling so very easy! Thanks Donna and Ellie!

4) Heat a medium sized pot on stove till warm. Melt butter, add flour. Stir to make a paste like substance. This process helps build your soups creaminess factor 🙂

5) Add chicken stock, onion, leeks and potatoes and bring to a boil. Reduce heat and cover for 20-25 minutes till potatoes are tender.

          

6) With immersion blender, blend together soup till creamy. Add salt and pepper to taste. If you don't have an immersion blender, transfer to blender or food processor.

         

Serve immediately. Top with chopped green onion or chives if so desired.

               

Approx: 110 calories, 1 gram of fat per 1 cup serving.

Recipe adapted from : http://www.skinnytaste.com/2009/10/potato-leek-soup.html