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Potato-Leek Soup

Categories: Low-fat, Make ahead, St. Patrick's Day, Vegetarian
Type: Soups and Stews

This vegetarian soup prominently features the neglected leek and the ever-popular potato.

Serves: Serves: 6


  • 1 pound potatoes, peeled and cubed
  • 1 pound leeks, trimmed and finely chopped
  • 4 1/2 cups water
  • 2 1/2 cups skim milk
  • 4 teaspoons Mrs. Dash seasoning
  • Salt and pepper to taste
  • 1 cup nonfat sour cream

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  1. Combine all ingredients except sour cream in soup pot; bring to a boil over high heat.
  2. Reduce heat to low and cook, covered, until potatoes are soft, 1 hour.
  3. Remove 1/2 to 3/4 cup potato cubes from soup and set aside.
  4. Pour remaining soup into blender or food processor and process until smooth and creamy.
  5. Return to soup pot; add potato cubes and cook over low heat until heated through.
  6. Serve with sour cream. Soup can be served hot or cold.
  • Potatoes are the most popular vegetable among Americans, with head lettuce and onions following in second and third place.

excerpted from:

Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.

To order this book go to Amazon.

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