1 tbsp extra virgin olive oil
6 leeks, whites only, rinsed, drained and coarsely chopped
1/4 cup chopped onion
4 medium baking potatoes, chopped into 1-inch cubes
1 TBSP extra virgin olive oil
3 cloves garlic, minced
8 cups low-sodium, low-fat chicken broth or homemade stock
In a large saucepan or Dutch oven, heat olive oil. Add leeks, onions, potatoes and garlic; cook 5 to 10 minutes until soft. Add stock to saucepan and bring to a boil. Reduce heat and cook for another 30 minutes until all vegetables are soft. Puree several batches in a blender or food processor. Serve warmed or chilled.
per serving:
Calories: 126, fat: 2.82g, carbohydrates: 23.64g, protein: 5.47g