Creamed Leek Soup
Ingredients
- 1 Tbs. butter
- 4 large leeks, ends removed, white and light green parts only, washed well, chopped or sliced (about 3 1/2 C.)
- 4 oz. bacon, chopped
- 1 lb. potatoes, peeled, diced small
- 1 can (14 oz.) less-sodium and reduced-fat chicken broth or chicken bouillon, or more as needed
- Freshly ground black pepper to taste
- 2/3 C. fat-free milk
- 1/2 C. heavy whipping cream or half-and-half
- Fresh chopped parsley to taste
Directions
In a large saucepan, melt the butter over medium heat. Add the leeks and bacon to the pan and sauté about 5 to 8 minutes, just until the bacon starts to crisp. Add the potatoes and chicken broth and season to taste with pepper. Cover and bring just to a boil for about 30 minutes or until the potatoes are tender. Remove the soup from the heat and cool slightly. Transfer to a food processor fitted with the metal blade and process until smooth. Pour the soup back into the saucepan and add the milk and cream and reheat over low heat; add more milk or broth if the soup seems too thick. Serve garnished with a sprinkling of chopped parsley.
