Potato and Leek Soup

Potato and Leek Soup:leekguitar[1]:

3 lbs potatoes, peeled and diced
46 oz can of chicken broth
2-3 leeks

Pour broth into a stockpot. Add the diced potatoes. Finely chop the leeks, (discard the green) and add to the pot. Allow to simmer for 1 1/2-2 hrs. The leeks will just about disappear. Using a slotted spoon, transfer the potatoes and any remaining leeks to a food processor and blend until smooth. Return to soup pot. Continue blending batches of potatoes until almost all the potatoes have been blended. (I like to leave some chunks of potatoes) You can season with salt and pepper, but the salt in the broth is usually enough flavor because the potatoes and leeks are so mild.

You can also add some chopped ham or crumbled bacon if you'd like.

I love cream soups but have to watch my fat intake. SO I started altering some recipes to use broth instead of cream or milk. This recipe is a healthier alternative to cream of potato soup.

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