Creamy Potato Leek Soup

This is my first time using leek, and I must say it tastes pretty good. It tastes similar to green onions, but more potent. Make sure you clean the leek thoroughly before cooking since a lot of dirt collects in between the leaves. My mom showed me her method of cleaning leek. She had me cut off the roots and then separate each leaf. After the leaves are separated, you put them into a big bowl of water, rinsing and scrubbing each leaf clean. You might have to rinse twice, depending on how dirty the leek is. There’s tons of ways you can clean leek, so use whatever suits you best.

Ingredients
2 cup water
1 ¼ cup non-fat chicken broth
2 large russet potatoes, peeled and cubed
1 large leek, white and light green parts, diced
2 stalks celery, diced
3 cloves garlic, minced
¾ cup yellow onions, diced
2 slices deli ham, chopped into bite-sized pieces
½ cup fat-free milk
¼ cup fat-free cheddar cheese
¼ tsp. salt
¼ tsp. black pepper
Freshly ground black pepper

 

Method

In a pot, spray a few spritz of Pam and place on high heat. Add the garlic and onions. Stir-fry until the onions start becoming translucent. Add the celery and stir for another 30 seconds. If the veggies start sticking to the pan, add a little bit of water (usually a tablespoon is enough). Add the leek and stir-fry for another 20 seconds, or until the celery begins to soften. Throw in the ham and stir until the ham begins to brown (about a minute).

Then, add the potatoes, water and chicken broth to the pot and bring to a boil. Turn the heat to medium low and let simmer until potatoes become soft. Remove half of the soup from the pot and place in a blender. Puree until smooth, and then add back into the pot. If you like your soup really smooth, puree the entire pot.

Turn the heat to medium and add in the milk and cheese. Stir until cheese becomes melted. Flavor with salt and pepper.

Remove and serve hot. Top with freshly ground black pepper and cheddar cheese.

Serves: 2

Calories: 783
Fat: 1.2 grams