To simplify my food planning, I usually prepare a big batch of soup each week. This gives me a day off cooking, plus many soups taste better the second day.
This lighter version of potato soup uses spring vegetables and milk instead of cream. The leeks that make up its base add mild sweetness and subtle depth.
- 1 large leek, chopped
- 4 carrots, coined
- 6 Yukon gold potatoes, diced
- 4 cups high-quality chicken stock
- 1/2 tsp Italian seasoning or fresh herbs
- 1 cup milk (2% or whole)
- 1/2 cup unsalted butter*
- 1 TB white flour*
- green onions, sliced
- To adequately clean the leek, cut off the green stalks. Cut the white and light green section length-wise, then cut into thin half-moons. Wash in a colander to remove all dirt.
- In a large pot or enameled Dutch oven, sauté the leeks in some butter, salt and pepper. Cover and cook on low for 10 minutes, stirring often.
- Meanwhile, chop the carrots and potatoes. Add the vegetables, chicken stock and Italian seasoning to the pot. Bring to a boil, then simmer on low for 20 minutes, or until potatoes are soft. (Optional: use a potato masher to break up the potatoes for more texture).
- In a small bowl, melt the butter. Add flour gradually and whisk to the desirable thickness.
- Add milk and the butter mixture to the soup. Stir and heat for another 5 minutes.
- Garnish with chopped green onions and serve with fresh bread. Serves 6-8.
* Reduce these amounts for a lighter or thinner soup