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    Cream of Potato Soup


    Source of Recipe


    *

    Recipe Introduction


    servings 6
    points 3

    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 1/2-inch 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 herbes 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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