Better Homes and Gardens Soups & Stews 2005

Country Potato Soup
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6 20 minutes 96 3gm 5gm 424mg 10gm 4gm 15mg


INGREDIENTS:
1/2 cups refrigerated diced red-skinned potatoes or new potatoes, skinned and quartered 1/2 cup chopped leek (white part only) 1 clove garlic, minced
2 14-ounce cans reduced-sodium chicken broth or 3-1/2 cups homemade chicken broth 6 fresh chives, cut into 1-inch pieces 1/8 teaspoon white pepper
1 cup half-and-half, light cream, or milk snipped fresh chives 1 recipe Garlic Olive Oil or purchased garlic olive oil



1 In a large saucepan combine potatoes, leek, garlic, and 1 cup of the broth. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes (10 minutes for new potatoes, if using) or until leeks are tender.
2 Transfer half of the potato mixture to a blender or food processor. Cover and blend or process until nearly smooth, adding additional broth, if necessary. Repeat with remaining potato mixture. Return all mixtue to saucepan. Add cut chives and white pepper. Whisk in remaining broth and half-and-half. Heat through.
3 Ladle soup into bowls. Top with snipped chives and a few drops of Garlic Olive Oil.
4 GARLIC OLIVE OIL: In a small skillet heat 2 tablespoons olive oil. Add 1 clove minced garlic; cook over medium heat until garlic begins to brown. Strain to remove garlic. Discard any unused oil (do not store).

Back