Sunday, September 2, 2012

Potato Leek Soup

This Potato Leek soup came out to be amazingly delicious.
    3 Leeks 
    Extra Light Olive Oil, 3 tbsp 
    Butter, unsalted, 2 tbsp 
    Potato, raw, 4 cup diced (
    Organic Free Range Chicken Broth, 4 cups
    Garlic, 3 cloves
    Celery, raw, 2 stalk, small 
    Heavy Whipping Cream, 4 tbsp
    Sea Salt
    Fresh Cracked Pepper
    1 pinch TJ 21 season salute
    Optional: 1/4 cup Gouda, 2 Tbpn Parmesan
    1) Make sure to cut and wash the leek well, it tends to hide dirt.
    2) In a large soup pan, add diced leeks, garlic, celery, olive oil, butter and seasonings
    3) Sautee on medium till the kitchen smells great and the leeks has softened.
    4) remove one cup of the mixture and set aside
    5) Add 4 cups of peeled diced potatoes and 4 cups of organic chicken broth
    6) Bring to a simmer and cook until the potatoes are cooked
    7) transfer soup to a blender and blend
    8) Return it to the pot, add the reserve leeks and the whipping cream
    9) Can be served with a garnish of cheese if you'd like

    Serving Size: 11- 1 cup servings
    Nutrition(w/ cheese): 
    149 calories, 9 grams fat, 14 grams carbs, 2 grams fiber, 3 gram protein 

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