Here is a great potato soup recipe that is fairly healthy. I love potato soups, but always feel bad adding tons of cheese knowing all of the cholesterol and fat in cheese. So this is a nice alternative that still has a great flavor.
Potato Leek Soup
Makes about 6 cups
- 1 bunch leeks (about 4) dark green stems removed
- 1/2 large white onion, chopped
- 2 russet potatoes, peeled and cut into cubes (I did not peel the potatoes)
- 1 tbsp flour
- 1 tbsp butter
- 4 cups fat free chicken stock (or vegetable broth for vegetarians)
- 1/2 cup 2% milk (I used skim.)
- salt and fresh pepper or any spices you like, to taste (I added a french herb blend)
- crumbled bacon (optional)
Wash leeks very carefully to remove all grit. Coarsely chop them when washed.
In a medium soup pot, melt butter and add flour on low flame. Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.
Add chicken stock, leeks, onion, potatoes and bring to a boil. Cover and simmer on low for about 20-25 minutes, until potatoes are soft. Using an immersion blender, blend the soup until smooth adding milk and adjusting herbs, pepper and salt to taste. Top with bacon and serve.