With their mild, sweet, onion flavor, leeks make a wonderful addition to this cold soup. Because they're grown in sandy soil, leeks tend to trap grit between their multilayered leaves and must be washed thoroughly before cooking.

Serves 6

Ingredients:

       
  • 4 leeks (white bottoms with a bit of green)
  •    
  • 1 medium onion
  •    
  • 1 tablespoon olive oil
  •    
  • 4 medium potatoes, peeled and finely sliced
  •    
  • 4 cups unsalted chicken broth
  •    
  • 1/4 teaspoon mace
  •    
  • 2 cups evaporated skim milk, chilled
  •    
  • 6 tablespoons chopped chives
  •    
  • Ground black pepper, to taste

Directions:

In a blender or food processor, process the leeks and onion until finely chopped.

In a large saucepan, heat the olive oil over medium heat. Add the chopped leeks and onion, and saute until tender and opaque (do not brown), about 5 to 7 minutes. Add the potatoes, chicken broth and mace. Cook over medium heat until the potatoes are tender.

Pour the mixture into the blender or food processor. Blend until smooth. Pour into a large bowl and refrigerate.

Before serving, stir in the evaporated milk. Ladle into individual bowls. Top each with 1 tablespoon chives and pepper to taste. Serve cold.

Nutritional Analysis (per serving)

Serving size: About 1 cup
  • Total carbohydrate: 44 g
  • Dietary fiber: 3 g
  • Sodium: 164 mg
  • Saturated fat: 1 g
  • Monounsaturated fat: 2 g
  • Total fat: 4 g
  • Cholesterol: 3 mg
  • Protein: 13 g
  • Calories: 264
  • Dairy foods low-fat or fat-free: 1
  • Fats and oils: 1
  • Vegetables: 2
  • Carbohydrates: 2
  • Fats: 1
  • Protein and dairy: 1/2
  • Vegetables: 1
  • Fats: 1
  • Milk and milk products: 1/2
  • Nonstarchy vegetables: 1
  • Starches: 2
Last Updated: 2016-01-27
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