Leek and Potato Soup

Leek and Potato Soup

2 leeks (about 1 pound)
6 cups fat-free, less-sodium chicken broth
2 Tbsp olive oil
3 c coarsely chopped onion (about 1 pound)
1 c chopped carrot
1 c chopped celery
2 garlic cloves, minced
2 c cubed peeled Yukon gold potatoes (about 1 pound)
1/2 tsp freshly ground black pepper
1/4 tsp fine sea salt

Remove roots, outer leaves, and tops from leeks (you should be left with the white/light green "stem" part). Cut each leek in half lengthwise. Cut each half crosswise into 1/2 inch thick slices. Immerse in cold water; swirl. Drain.
Bring broth to a boil in a large saucepan over medium-high heat.
Heat oil in a large Dutch oven over medium-high heat. Add leek, onion, and next 3 ingredients (through garlic). Partially cover, and cook 20 minutes or until vegetables are tender, stirring occasionally. Add hot broth and potato; return to a boil. Cover, reduce heat and simmer 10 minutes, or until potato is tender. Stir in pepper and salt. Serve chunky, or puree in a blender (we pureed).

Yield: 8 servings (serving size: about 1 1/4 cups)

From Cooking Light Magazine Jan/Feb 2010

Ken's rating: ****1/2
Chalsea's rating: ****1/2
This was my first ever attempt at using leeks. They're delicious!! I served this with a sour cream and chive drop biscuit (listed elsewhere on this blog). Wonderfully delicious and guess how many calories per serving? 130!!! Bonus!