As we're inching towards full blown summer in LA where the temperatures will reliably hit over 100 degrees daily, I'm trying to get the soup thing out of my system before its too late. Last night I made a really simple pot of potato leek soup. While this soup does contian 1/2 a stick of butter, it contains no cream or milk and makes 4 massive portions. Overall, I think the fat content isn't enormous and, in fact, is certainly way lower than that of most store bought potato and leek soups and surely lower than any restaurant varieties.
Potato Leek Soup
1 1/2 lbs russet potatoes, peeled and roughly diced
4 leeks, white and light green parts only, washed well and sliced
1 large yellow onion, diced
4 tblsp butter
8 cups water
equivalent amount of veggie stock powder or cubes
1 tsp salt
1 tsp cracked pepper
-shredded white cheddar for garnish
-place leeks, potatoes, onion, butter, salt and pepper in a stock pot and cook over medium high heat until the butter is melted and the veggies start to soften
-add water/stock and simmer for about an hour or until potatoes yeild easily to a fork
-remove from heat and puree with a stick blender
-serve garnished with shredded white cheddar cheese
Listening: Bright Eyes- "Four Winds"