Potato, Leek and Nettles Soup

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READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 3
    tablespoons unsalted butter
  • 2
    cups leeks (white and pale green portion chopped)
  • 3
    cups baking potatoes, peeled and chopped
  • 4
    cups nettles (loosely packed)
  • 1
    cup fat-free half-and-half
  • salt & freshly ground black pepper (to taste)
  • 2 -3
    tablespoons chives (chopped)
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DIRECTIONS

  • In soup pot, heat butter over low heat. Add leeks, cover and cook 10 minutes until tender.
  • Add potatoes and 3 cups water. Cover pot and simmer 15 minutes, until tender.
  • Add nettles & cook 5 minutes until tender & wilted (push under liquid). Blend in food processor until as smooth.
  • Return nettles to pot and stir in half & half. Season to taste with salt and pepper.
  • Bring soup back to high heat just short of boiling (do not boil).
  • Stir in most of onions or chives.
  • Transfer to individual bowls, sprinkle with remaining onions or chives & serve.
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