Chunky Irish Potato-Leek Soup
Versions of this soup have nourished generations. The onion and leek become sweet through long cooking, and the potatoes add a rich heartiness.
INGREDIENTS
- 3 tablespoons olive oil
- 2 leeks, sliced 2 onions, chopped
- 2 tablespoons flour
- 3 cups Low-Sodium Chicken Broth
- 1 cup water 6 Yukon Gold potatoes, chopped
- ⅛ teaspoon cayenne pepper
- 1 cup 1% milk
- 1 cup fat-free half-and-half
- ¼ teaspoon nutmeg
- 1 bunch chives, minced
- ¼ cup chopped parsley
In a large soup pot, heat olive oil over medium heat and add sliced leeks and onion. Cook and stir for 5 minutes.
Blend in flour; cook and stir for 3 minutes until bubbly. Add broth, water, and potatoes. Bring to a simmer, then reduce heat to low, cover, and simmer for 15–20 minutes or until potatoes are tender. Mash some of the potatoes with a potato masher, leaving some whole.
Stir in cayenne pepper, milk, half-and-half, and nutmeg and heat until soup steams. Add chives and parsley and serve immediately.
Serves 6
Calories: 367.19
Fat: 10.70 grams
Saturated fat: 3.10 grams
Dietary fiber: 4.81 grams
Sodium: 316.15 mg
Cholesterol: 14.22 mg
Preparing Leeks
Leeks are a large mild member of the onion family. They can be difficult to prepare because they are grown in sandy soil. Sand gets in between all the layers of the leek. To prepare, slice leeks in half lengthwise, then cut into ¼" slices. Place in a large bowl of cold water and swish with your hands so the sand falls to the bottom of the bowl.
