3 large potatoes
1 large onion (I use Bermuda or white)
3 leeks (roots only)
3 tbsp. butter
2 tbsp flour
1 tsp. tarragon
1/2 tsp. nutmeg
1 qt stock (vegetarian or low fat chicken)
1 cup low fat/nonfat milk
peel and quarter potatoes (reserve in water)
dice onion
thinly slice leeks
in large stock pot melt butter
add leeks and onion, saute until transparent
sprinkle flour, tarragon and nutmeg
slowly add in stock, stirring constantly
add potatoes
bring just to boil, lower heat and cover
simmer for 45 minutes
put soup in blender to smooth
return to pot and add milk with whisk.
If soup has cooled, heat until desired temperature
You're done
(for added flavor you can add one red pepper diced to onion &
leeks OR two cloves garlic)
Reheats very well.
1 large onion (I use Bermuda or white)
3 leeks (roots only)
3 tbsp. butter
2 tbsp flour
1 tsp. tarragon
1/2 tsp. nutmeg
1 qt stock (vegetarian or low fat chicken)
1 cup low fat/nonfat milk
peel and quarter potatoes (reserve in water)
dice onion
thinly slice leeks
in large stock pot melt butter
add leeks and onion, saute until transparent
sprinkle flour, tarragon and nutmeg
slowly add in stock, stirring constantly
add potatoes
bring just to boil, lower heat and cover
simmer for 45 minutes
put soup in blender to smooth
return to pot and add milk with whisk.
If soup has cooled, heat until desired temperature
You're done
(for added flavor you can add one red pepper diced to onion &
leeks OR two cloves garlic)
Reheats very well.