| Potato Leek Soup 1
3 medium leeks
4 medium potatoes, peeled & chopped
4 carrots, sliced
2 cups of chicken stock or broth, low sodium
1/8 teaspoon of pepper
2 cups of skim milk
Cut off roots and discard tough leaves from leeks. Cut in half lengthwise and rinse. Cut white part of leeks and enough of green tops crosswise in 1 inch slices to make 2 cups. In saucepan, combine leeks, potatoes, carrots, stock and pepper and heat to boiling. Reduce heat, cover and simmer for 25 minutes, stirring frequently. Add milk and heat thoroughly. Yields: 4 servings. |
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