Potato Leak Soap Recipe
Potato Leek Soup
This creamy, delicious soup is easy to make and so comforting on a cold, stormy night. Can also be served cold for a warm-weather treat! Elegant enough to serve to guests – and it tastes so rich they won’t believe it is low in fat and calories.
1 tablespoon olive oil
1 cup onions, finely chopped
3 leeks, white part only, thinly sliced
2 cups of potatoes, peeled and sliced thinly
1 large can (2pts., 14 oz.) chicken stock (about 6 cups)
1 can (12 fl. Oz.) evaporated skim milk
Water to thin if necessary
Salt and Pepper to taste
In a large stock pot over medium heat, sauté onion in olive oil until translucent, about 10 minutes.
Add thinly sliced leeks and sauté until golden.
Add chicken stock and sliced potatoes. Cook until the vegetables are quite soft, about ½ hour.
Add evaporated skim milk and heat through. Puree soup using a hand-held blender or process in a food processor. Blend until smooth. Salt and pepper to taste.
Serve hot or cold sprinkled with paprika and garnished with chives.