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Ingredients
- 3 fist-sized potatoes
- 3 c. cleaned, minced leeks
- 1 stalk celery, minced
- 1 lg. carrot, minced
- 4 tbsp. butter
- 3/4 teaspoon salt
- 1/2 c. stock or possibly water
- 3 c. lowfat milk
- Optional: snippets of fresh herbs (thyme, marjoram, basil)
- Freshly grnd black pepper
Directions
- 1. Scrub the potatoes and cut them into 1-inch chunks. Place them in a saucepan with the leeks, celery, carrot and butter. Add in salt. Cook the vegetables, stirring over medium heat, till the butter is melted and all the particles are coated (5 min).
- 2. Add in the stock or possibly water, bring to a boil, then cover and reduce heat to a simmer. Cook till the potatoes are soft (20 to 30 min). Check the moisture level occasionally. You may need to add in a little extra stock or possibly water, if it gets too low.
- 3. When the potatoes are tender, remove the pan from the heat, and puree its contents in the lowfat milk (use a blender or possibly a food processor fitted with the steel blade). Make sure the mix is utterly smooth. Return it to the saucepan.
- 4. Add in optional herbs (or possibly not). Grind in some black pepper. Taste it to see if it wants more salt.
- 5. Heat the soup gently, covered, till JUST warm. Try not to let it boil. Serve right away.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 373g | |
| Recipe makes 4 servings | |
| Calories 281 | |
| Calories from Fat 119 | 42% |
| Total Fat 13.52g | 17% |
| Saturated Fat 8.53g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 722mg | 30% |
| Potassium 873mg | 25% |
| Total Carbs 31.88g | 9% |
| Dietary Fiber 3.2g | 11% |
| Sugars 11.38g | 8% |
| Protein 9.26g | 15% |
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