Creamy Leek Soup
Goes great with the Open-Faced Italian Sandwiches, or served with a side of toasted sliced Italian bread topped with melted mozzarella or Swiss cheese.
INGREDIENTS | SERVES 6
- 3 tablespoons butter
- 4 leeks, thinly sliced
- 2 large potatoes, peeled and cubed
- 2 (14-ounce) cans chicken broth
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups half and half
- ¼ cup sherry
Freezing Day
In skillet, melt butter and sauté leeks until tender.
In large saucepan, add potatoes, chicken broth, salt, and pepper. Bring to a boil and immediately reduce heat. Simmer until potatoes are tender. Remove from heat and cool.
Pour into blender and mix until smooth. Pour back into saucepan and add leeks with butter and half and half. Simmer for 20 minutes.
Remove from heat and stir in sherry. Cool and freeze in a freezer bag or plastic container.
Reheating Instructions
Defrost soup in refrigerator for 24 hours. Warm in saucepan over medium-low heat for 25–30 minutes or until desired temperature is reached.
PER SERVING
Calories: 314 | Fat: 18g | Protein: 7g | Sodium: 991mg | Carbohydrates: 35g | Fiber: 3g
