Potato Leek Soup (2 variations)

A book recently donated to our library (and destined for the rubbish heap) was too interesting to resist. Marion Cunningham’s The Supper Book.
Her recipes are super simple and appealing, and a spontaneous visit to the farmer’s market on Saturday  sent me home with beautiful bouquets of fresh beets and leeks.
First recipe was delicious, even with my single diet-friendly alteration. Again, photos are not mine, but this is exactly what it looked like.

First day (Sunday) we ate it fresh and not pureed. The onion flavor was wonderful, and the combo of brothiness and creaminess was satisfying. Yum. I made little toasts with pecorino romano to dip in the soup.

Second day (Tuesday) we ate the remainder pureed (looked thicker than this photo). The flavors were harder to distinguish, not enough accent on the onion when it was blended.
The recipe made 4 big bowls at about 233 calories each.

Ingredients

  • 1 1/2 Tbsp Butter
  • 3 Leeks
  • 2 Large Stalks Celery
  • 3 medium Red Potatoes
  • 2 3/4 cups Skim Plus Milk
  • Salt & Pepper to taste

Directions

Slice leeks thinly and wash thoroughly. Thinly slice celery, and peel and dice potatoes [small dice].
Melt the butter in a large heavy-bottomed pot. Put in the leeks and celery to cook over moderate heat for 10 minutes, stirring often to prevent sticking. Stir in 1 cup of the water, cover, and cook for 10 more minutes. Add the potatoes and the remaining 1/2 cup of water, stir, cover, and cook over low heat for 10 more minutes. Stir in the milk, cover, and cook for 10 minutes, or until the potatoes are tender. [Note: I had to cook the potatoes for another 25 minutes until they were tender, and they were a small dice!] Add salt and pepper to taste, and serve.

 

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