November 2006 Leek and Potato Soup 2 small leeks, washed and thinly sliced, including some of the green leaves 1/2 medium onion, roughly chopped 2 carrots, diced 1 Tbsp olive oil 1 tsp butter 3 medium Russet of Idaho potatoes, diced, about 4 cups 1 quart veggie broth or chicken broth, low sodium or regular 1 bay leaf Dash of white pepper 1/4 tsp kosher salt, or more to taste Prepare leeks, onion and carrot. Heat a 3 1/2 quart heavy saucepan for 1 minute. Add olive oil and heat. Add butter, leeks, onion and carrots; stir thoroughly. Reduce heat to medium-low, cover and allow vegetables to soften in their own juices for 3-4 minutes. Meanwhile, peel and dice potatoes. The smaller the dice, the faster they cook. Add to softened vegetables. Add broth, bay leaf and freshly ground white pepper. Bring just to a boil then reduce hear to medium-high and cook about 10 minutes, or until potatoes are done (soft when pressed against the side of the pan with a fork). Remove bay leaf and put vegetables and broth in a blender, 1 1/2 cups at a time and puree, or use a stick blender and puree the vegetables right in the pan. Taste for seasoning and add salt if necessary. Serve immediately. Nutrition Analysis: per 2 cup portion (note this is a pretty good size portion) Calories: 309 Protein: 12 grams Carbs: 55 grams Fat: 5 grams Fiber: 5.5 g Cholesterol: 3 mg Sodium: 349 mg (if using low sodium broth) Slightly adapted from The Detroit News. June 5th 2004 Archived Recipes Copyright 2002-2006 - Lisa Merrill