Recipe: Creamy Leek Soup (blender or food processor)

CREAMY LEEK SOUP

1 lb. leeks, washed and chopped, white part only (about 3 cups)
1 garlic clove, finely chopped
1 Tbsp. olive oil
2 1/2 cups peeled and cubed Russet potatoes
2 cups low sodium chicken broth, fat skimmed
2 cups lowfat milk
Salt (to taste)
Pinch of cayenne pepper
4 scallions, trimmed and sliced very thin (for garnish)

In a large saucepan combine leeks, garlic and olive oil. Stir then cover and cook over low heat, 5 minutes.

Add potatoes and broth, and heat to a boil. Reduce heat to medium low and cook, covered, until potatoes and leeks are tender, about 15 minutes. Cool slightly.

Transfer to a blender or food processor (in batches, if necessary), and puree until smooth.

Return to saucepan and gradually stir in milk. Add salt to taste and a pinch of cayenne pepper, if desired. Reheat before serving; do not boil.

Ladle into deep bowls and garnish with a sprinkling of scallions.

Each of the six (one-cup) servings contains 129 calories and 3 grams of fat.

Source: American Institute for Cancer Research