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Light Potato and Leek Soup

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Light Potato and Leek Soup

Directions

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Ingredients :

  • 4 each leeks
  • white parts only
  • 4 cloves garlic
  • minced
  • 2 tablespoons salted butter
  • 3 medium russet potatoes
  • scrubbed and sliced
  • 3 cups vegetable broth
  • 1 teaspoon Italian seasoning
  • ⅛ teaspoon dried rosemary
  • ½ cup fat free half-and-half
  • 1 pinch ground black pepper to taste
  • Methods :

  • Slice leeks lengthwise and wash out any dirt between the layers. Chop and place in a large mixing bowl with garlic.
  • Melt butter in a large soup pot over medium heat. Add leeks and garlic and cook, stirring frequently, for 5 minutes. Add potatoes, vegetable broth, Italian seasoning, and rosemary. Bring to a boil; reduce heat and simmer for 20 minutes.
  • Remove from heat and let soup cool briefly. Transfer mixture to a blender or food processor and puree in batches. Return soup to the pot and stir in half-and-half and season with black pepper. Reheat gently, about 5 minutes.
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