Healthy Leek and Potato Soup
For me the perfect weekday dinner is a warm hearty soup. Sadly most creamy soups come with a heavy price. I mean laden with butter or cream it sure tastes amazing but it is a heavy price to pay for that expanding waistline. I had fresh leeks in the refrigerator and so I looked up recipes for a leek and potato soup. The potato would give me the required carbohydrate and it would be a creamy soup. Most of the recipes contained a good amount of the forbidden ingredients. So I made a basic soup which is simple and with minimum usage of ingredients it brings out the flavours of the leek and is a hearty healthy treat
Serves 1 to 2 (depending on how this is served, if its just the first course it should be divided between two else it makes for a healthy meal by itself)
2 medium sized potatoes
Half a large leek
1.5 cups of chicken stock (cups which hold 210ml of liquid)/ vegetable stock
Salt as per taste
Half a cup of skimmed milk
A bit of finely chopped parsley for garnishing
Half a tbsp olive oil
1/2 tsp extra virgin olive oil (optional)
Simply wash and peel the potatoes and cube them and then finely chop the leek . Now heat the olive oil and lower the heat and add the potato and leek and saute and then cover and let it be for half a minute and stir it and add 1 cup of chicken stock and bring to a boil and then simmer covered for 8 minutes to 9 minutes to 10 minutes. Now let it cool down for 5 minutes or so and blend it smooth in a blender and add the remaining chicken stock and milk and now put it back in the pot and bring to a slow boil while stirring in continuously.
Serve it hot with the finely chopped parsley as garnish. You may add the extra virgin olive oil or not depending on your preference.
For the last boil be very careful to stir continuously because the soup would be of a very thick consistency and can easily form lumps.