Wednesday, June 20, 2012

Potato, Spinach and Leek Soup

As usual I am always trying to find ways to add extra veggies to a meal. I had some spinach so I added that to the soup. The girls loved it so I am happy.

                                                            1 bunch leeks (3 in a bunch)
6 medium potatoes
1 tbsp minced garlic
2 tbsps olive oil
2 cups chopped baby spincah
1/2 cup fat free milk
1 cup non fat yogurt
2 chicken bouillon cubes
1 tsp celery salt
1 tsp pepper
1 tsp oregano
low fat sour cream (optional)

Fill sink a little less then halfway with cold water. Cut ends and dark green tops off leeks, cut in half length ways and chop. Put all of the leeks into water to wash off dirt. While they soak peel and large dice the potatoes. Use your hand and take all of leeks out and dry on towel. Heat a large pot (like what you cook pasta in) and then add olive oil and leeks. Sautee about 6-8 mins then add garlic, pepper, oregano, celery salt and bouillon cubes. After combined then stir in diced potatoes, spinach and just enough water to almost cover potatoes. Put a lid on and cook until potatoes are tender. Once potatoes are tender turn heat off. Use an emersion blender to puree soup. If you don't have one use a food processor or blender. You will have to work in batches so place pureed soup in large bowl until all the soup is done. Once pureed pour back into the pot and turn heat to medium low heat. Stir in milk and yogurt. Soup should be a baby food consistancy. Taste check to make sure you have enough salt, if not add to taste. Once served you can add a dolop of low fat sour cream.

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