Potato and Leek Soup
Source: Just Say Yes to Fruits and Vegetables
Serving size: 1/5 of recipe
Servings per recipe: 5
This recipe is bursting with flavor and is great as a warm winter soup!View Nutrition Facts
- 2 tablespoons vegetable oil
- 3 thinly sliced leeks
- 1 chopped onion
- 6 thinly sliced potatoes
- 3 1/2 cups low sodium chicken broth
- 1 cup low fat milk
- Black pepper to taste
1. In a large pot, heat the oil over medium heat.
For the best buy, choose leeks with clean, white slender bulbs and firm dark green tops.
To prepare leeks, remove the dark green leaves and the root end and throw them away. Slice the leeks, separate into rings and place them in a bowl of cold water. Swish the slices in the water. Remove the slices and rinse under running water until the leeks are clean.
To store fresh, lightly wrap in plastic wrap. Refrigerate for up to 1 week.
Leeks contain vitamin A, which is good for healthy eyes and skin.
More About Leek
How to Select
Choose firm, crisp stalks with as much white and light green regions as possible. Avoid leeks with yellow or withered tops.
How to Store
Refrigerate unwashed leeks in plastic bag for up to two weeks. Rinse before using.
How to Prepare
Rinse in cold water, pulling leaves back to remove dirt. Chop into small pieces. Sauté until tender. Becomes slimy if overcooked. Use leaves to flavor soups and cooked dishes. Do not eat raw. Steam, microwave, or boil. Sauté or stir-fry in oil, simmer in soup stock. Add to soups and stews, potato dishes, casseroles, and meat dishes.
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