Low Fat Potato Leek Soup

READY IN: 50mins
SERVES: 12
YIELD: 3 liters
UNITS: US

INGREDIENTS

Nutrition
  • 8
    cups homemade chicken broth (be sure to skim the fat off first, you can also substitute any homemade broth if desired)
  • 6
    cups potatoes (peeled and cubed, any variety will do)
  • 4
    cups leeks (diced, just use the whites with a bit of the green)
  • 6
    tablespoons butter (can use margarine)
  • 2
    tablespoons fresh dill leaves (very finely minced)
  • 2
    teaspoons dried marjoram (optional)
  • salt and pepper (to taste)
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DIRECTIONS

  • 1. Get a big pot that will fit all the ingredients and warm butter or margarine on medium heat till it melts.
  • 2. Toss in the leeks and stir fry on medium for 5 minutes.
  • 3. Add in the potato cubes and stir fry on medium for another 5 minutes.
  • 4. Add in the broth and bring to a boil on high heat while slowly stirring, then immediately reduce to medium low and allow to simmer for 15 minutes or until the potato cubes are just tender.
  • 5. Reduce heat to very low so the soup does not cool off.
  • 6. Scoop 50% of the soup with potato cubes into blender and puree.
  • 7. Put the pureed soup back in the pot and stir.
  • 8. Add in the dill, marjoram, salt and pepper.
  • 9. Simmer until ready to serve or put in jars for preserving. (you must use a pressure cooker - 10lbs @ 45 minutes).
  • 10. When serving you can garnish with crumbled bacon or chopped dill.
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