Not being a huge fan of frozen vegetables there are a few that I always have on hand to make soup and frozen leeks is one of them. Looking around the pantry this rainy Saturday morning, I found some left over potatoes from the week and vegetables always in the fridge (carrots, onions and celery). Sometimes potato leek soup can be bland, but not this one. Wow, this soup is just packed with flavor! Using a whole 16 oz. bag Trader Joe's of frozen sliced leeks did the trick. If you find you make a lot of soup, an emulsion blender is a great investment. You don't have to spend a fortune on one either because mine was purchased for about $10 and works beautifully.
So if you are looking for a quick savory low-fat soup to make for the week this is the one. One downfall is that you can't freeze it, potatoes become grainy when frozen, so plan to eat it up or share it with friends.
Potato Leek Soup - about six cups.
1 16 oz bag of frozen sliced leeks (Trader Joe's)
4 medium sized potatoes, peeled and cut into 2 inch chunks
1 small onion, chopped
1 stalk of celery chopped
1 peeled carrot cut into 1 inch pieces
4 cups chicken broth, low-fat and low salt
1 tablespoon salt
pepper to taste
1/2 cup milk (1% worked for me)
1 tablespoon butter
1 tablespoon flour
In a large pot, melt butter and add flour stirring until it comes together, about 1 minute. Add chicken broth, leeks, potatoes, carrots, onions, celery, salt and bring to a boil. Lower heat and simmer for 25 minutes until potatoes are just tender. With an emulsion blender blend until smooth (do not over blend). Stir in 1/2 cup of milk. Serve garnished with fresh parsley.
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