Leek and Golden Potato Soup

Here is the soup recipe I mentioned yesterday. It was really quite good. As I've said before, Weight Watchers recipes are hit or miss. But this one was a big, low-fat hit. And the directions couldn't be easier. Really.



Leek and Golden Potato Soup
WW New Complete Cookbook
Makes 6 servings

WW Notes - When you substitute all-purpose potatoes with buttery-tasting Yukon Golds, there's no need to add butter or oil to get a wonderfully rich-tasting soup. Once considered a specialty ingredient, these light skinned potatoes can now be found at most supermarkets.

My notes - I added garlic. Can't have soup without garlic. And I carmelized the leeks in some cooking spray. Yes, the nutrition police will pick me up shortly for my rebellion I'm sure. My recipe modifications are in italics.

4 Yukon Gold potatoes, peeled and cut into 1/2 inch pieces
4 large leeks (about 2.5 pounds) white and pale green parts only, cleaned and chopped
1 large oinion, chopped
5 cups fat-free chicken (I used veggie) broth
1/4 teaspoon freshly ground pepper

1. Combine the potatoes, leeks, onion, broth and pepper in a large pot and bring to a boil. Spray pan with cooking spray. Add leeks and saute over medium high heat. Add onion. Saute until brown and flavorful. Add garlic as leeks and onions begin to look dry (about a minute before you are ready to add broth). Add 1 cup of broth, and deglaze pan with spatula/spoon. Add rest of broth, potatoes and pepper. Reduce heat and simmer, covered, until veggies are tender (20-25 minutes). Remove from heat and cool for 10 minutes.

2.Transfer mixture to a blender and puree, working in batches if necessary, to prevent overflow. Mix with hand blender in pot until desired texture.