Another one of my absolute favorite fall soup!!! Use home made chicken stock, it's sooooooooooooo much better... I replaced the leeks with wild leeks once, and it was absolutely divine. Again, I don't use cream or milk, just a veggie puree. So good!
In the recipe below, I'll sometimes omit the onions all together and add more leeks.
Yields : 1125 ml (roughly 5 cups)
Total calories: 722
Calories per 1 cup serving: 145
1 medium organic red skin potato (about 1/2 pound)
1/2 medium organic onion, chopped fine
2 tablespoons unsalted butter
2 medium organic leeks (white and green parts), halved lengthwise, sliced thin crosswise, and washed well
3 cups organic chicken broth
1 cup chopped fresh f
Peel potato and dice fine. In a 3 1/2- to 4-quart saucepan cook onion in butter over moderately low heat, stirring, until onion is softened. Add potato and leeks and cook, stirring occasionally, 2 minutes. Stir in broth and parsley and simmer, uncovered, 15 minutes, or until potato is very tender.
If desired, in a blender purée soup in batches until very smooth (use caution when blending hot liquids), transferring to another saucepan. Stir in parsley, salt and pepper to taste and heat over moderate heat, stirring occasionally, until hot.