 |
Prep Time: 9 Minutes Cook Time: 37 Minutes |
Ready In: 46 Minutes Servings: 5 |
|
Yukon gold potatoes are prized for their sweet, buttery flavor, but did you know that they are also an excellent source of vitamin C and potassium? Ingredients:
1 1/2 teaspoons olive oil |
1 1/2 teaspoons light butter |
1 cup sliced leeks (about 1 large) |
1 1/2 teaspoons minced garlic (about 1 clove) |
1/4 cup all-purpose flour |
3 cups fat-free, less-sodium chicken broth |
3 cups cubed peeled yukon gold or baking potato (about 3 medium) |
1/2 teaspoon dried chervil |
1 cup 2% reduced-fat milk |
1/2 cup (2 ounces) grated asiago cheese |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
green onions, chopped (optional) |
Directions:
1. Heat oil and butter in a Dutch oven over medium-high heat until butter melts. Add leeks and garlic; sauté 2 to 3 minutes or until leeks are tender.
2. Reduce heat to medium. Add flour; cook 1 minute. Gradually add broth, stirring constantly until slightly thick. Add potato and chervil. Bring to a boil; cover and simmer 30 to 35 minutes or until potato is tender.
3. Place 1/2 of soup in a food processor; process until smooth. Return mixture to Dutch oven; stir well. Stir in milk, cheese, salt, and pepper; cook 2 minutes or until thoroughly heated. Top with green onions, if desired.
|
|