4 large leeks (about 2 lb.), cut into 1/4-inch-thick slices
4 large russet potatoes, peeled, cubed (about 4 cups)
1-1/4 qt. (5 cups) water
1 tsp. salt
1/2 tsp. pepper
1 cup milk
1/4 cup chopped fresh chives
Add To Shopping List
Let's Make It
Heat 1/4 cup of the dressing in large stockpot on medium heat. Add leeks; cook 5 min. or until tender, stirring occasionally. Add potatoes, water, salt and pepper; cover. Bring to boil. Reduce heat to medium-low; simmer 15 to 20 min. or until potatoes are tender. Cool 10 min.
Add leek mixture, in batches, to blender; cover. Blend until pureed. Return to stockpot.
Stir in milk and remaining 1/4 cup dressing; cook on medium heat until heated through, stirring frequently. Sprinkle with chives just before serving.
To quickly clean your blender, fill the container half-full with hot water. Add a few drops of liquid dish soap, then cover. Blend on high speed 30 sec. Pour wash water out and rinse with fresh hot water.
You'd never guess that this creamy soup is low in fat. As a bonus, the leeks are a good source of vitamin A.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 0.5g
Trans Fat 0g
Cholesterol less than 5mg
Total Carbohydrates 28g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings, 1 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.