Today's Healthy Recipe: Leek and Potato Soup

Nothing radical here, just a really good and popular soup to begin the meal. Make it with vegetable stock and you have one more thing that the vegetarians at the table can enjoy.
 

Ingredients:

1. Slice the white and pale green parts of the leeks (everything that is closer to white or yellow than green) crosswise and place in a bowl of water.
 
2. Pull apart the rings and swirl to remove any dirt.
 
3. Lift the leeks out of the water and drain in a colander.
 
4. Use the same water to wash the heavy green tops; save these for poultry or vegetable stock.
 
5. Melt the butter in a soup pot over medium-low heat.
 
6. Add the leeks and cook, stirring occasionally, until wilted.
 
7. Meanwhile, peel the potatoes and cut into 1-inch cubes.
 
8. Add the potatoes to the pot with water to cover.
 
9. Add the salt, bring just to a boil, and simmer over low heat until the potatoes and leeks are both tender.
 
10. Remove from the heat and let cool.
 
11. Purée the soup in a blender in batches, then strain through a coarse sieve; or better still, put the soup through the medium disk of a food mill, which purées and strains in one action. The soup base can be made to this point up to 2 days ahead of time and refrigerated.
 
12. Combine the soup base and milk, and add stock or more milk as needed to bring the volume up to 3 quarts.
 
13. Season to taste with salt and pepper and reheat over moderate heat, stirring frequently; do not let the soup boil after adding the milk.
 
14. Correct the seasoning and serve garnished with chives.

Serves 8-12

To return to our list of Healthy Recipes, click HERE.