This Spud's for You
In January, visits to diet-related websites skyrocket. Apparently everyone has dieting on the brain, which is also obvious by the increased number of runners roaming the neighborhoods. Even Mr. Potato Head has gotten with the program. He can now be found sporting roller blades, a water bottle and a headband. If you're one of those weight-conscious folks, this potato soup's for you. Creamy and warm--perfect for those cold soup nights, yet light enough to keep you feeling (and looking) sprightly and energized.
Three Onion Potato Soup
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This hearty soup can be made ahead and frozen.
Ingredients
| 1 | tablespoon butter |
| 3 | leeks (white part only), sliced |
| 1 | sweet onion, chopped |
| 3 | green onions, chopped |
| 4 | medium-size russet potatoes, or about 3 large, peeled and cubed |
| 3 | cups chicken stock (enough to cover the potatoes) |
| 1 | cup 2% low-fat whole milk |
| 1/2 | cup grated white Cheddar or Parmesan cheese |
| 1/2 | cup cooking sherry |
| 1 | teaspoon salt |
| 1/2 | teaspoon freshly ground black pepper |
Instructions
| 1. | Melt butter in a large saucepan and sauté leeks and onions. Add potatoes and stock. Bring to a boil, reduce heat, cover and simmer until potatoes are tender, about 30 minutes. |
| 2. | Add milk. Purée or mash potatoes to desired consistency. Add cheese, sherry, salt and pepper. Serves 6. |
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