Cream of Potato Soup
Source of Recipe
CindyMN
Recipe Introduction
POINTS® Value | 3
Servings | 6
List of Ingredients
2 tsp olive oil
2 medium leek(s), washed well and coarsely chopped
3 medium garlic clove(s), minced
1/3 tsp dried parsley
1/3 tsp chives, dried
1/3 tsp dried tarragon
4 medium uncooked Yukon Gold potato(es), peeled and cut into ½” cubes (about 2 pounds)
4 cup canned chicken broth, reduced-sodium, or vegetable broth
12 oz fat-free evaporated milk
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
6 tsp chives, fresh, chopped
Recipe
Heat oil in a large stockpot over medium-high heat. Add leeks and garlic and sauté until soft, about 3 to 5 minutes. Add dried herbs and stir to coat; cook until herbs are fragrant, about 1 minute. (Note: You can substitute 2 teaspoons of fines herbs for the dried parsley, chives and tarragon, if desired.)
Add potatoes and broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and cook until potatoes are fork-tender, about 10 minutes.
Puree 4 cups of potato mixture (mostly potatoes with a little broth) in a blender or food processor until smooth. Return puree to pot, add evaporated milk and cook 1 minute to heat through. Season to taste with salt and black pepper.
Ladle soup into bowls and sprinkle with fresh chives. Yields about 1 1/2 cups of soup per serving.
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