|Use only up to the light green part of the leek|
Potato Leek Soup
1 leek (discard the thick green part) = about 2 cups sliced
3 cups diced white potato
1 TB lemon juice
1 tsp minced garlic
2 cups chicken stock
salt and pepper
pinch of rosemary and/or thyme
1 TB olive oil
1/2 - 3/4 cup skim milk
4. Once the potatoes are fork tender and all of the chicken stock has been added, it means the soup is ready for the blender. Using a ladel, spoon the soup into the blender. Make sure not to put the cover on completely or else the hot soup will build up and cause a serious mess. You should be able to blend all together, but if you need to do batches that's fine too. Once everything is pureed add the soup back to the saucepan and add in the milk, as much as you'd like depending on how thick you want your soup. At this point the soup should have cooled off a bit and you can taste a spoonful to see if it needs more salt or pepper.
Hints: If you're going to put away in small batches for the week or in the freezer, let the soup cool first because adding hot ingredients to plastic isn't a good idea.
"fork-tender" = when you take a fork to the potatoes, it should be able to pierce them with little to no resistance