Tuesday, May 5, 2009

Easy Potato Soup

4 medium russet potatoes, scrubbed and diced
2 large leeks, cleaned and sliced
1 onion, diced
Salt and Pepper to taste
6 cups vegetable or chicken broth
cooking spray

  1. Heat a 4 quart stockpot or dutch oven over medium heat. Spray with cooking spray and add the leeks and onions.
  2. When onion softens (about 4 minutes) add the potatoes to heat through.
  3. Add the broth, salt and pepper and bring to a simmer.
  4. Cook 30 minutes or until the potatoes are completely tender.
  5. Puree the soup in batches in a blender or food processor.
  6. Adjust the seasonings to taste.

Each one cup serving is only 1 point.
You may want to garnish with chives or scallions and a dollop of plain yogurt.

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