Seeing as how the subject of canned potato and leek soup has already come up, it's worth realizing that unfamiliar as it might be (Campbell's certainly doesn't make it) and in spite of the funny impossible-for-us-average-Americans-to-guess-its-pronunciation -except-if-we-heard-it -before-seeing-it french name you may find associated with it if you browse cookbooks for potato leek soup ["Vichyssoise" = "vishee-shwah", "ah" as in doctor holding down your tongue, say "ah"], it is a snap to do from scratch even without thinking ahead as long as at least one good sized leek is on hand. And it doesn't even have to be fat citya healthy version tastes great too. [Nix that heavy cream!]
This lite version comes from a woman's magazine, found by accident when several years of several such mags went through the dr bob "maybe someday there will be enough time to look at these recipes after they go into the big recipe clipping box" editing session prior to house moving. [Actually the house stayed put. We moved.] The magazines easily gave up their food sections under the knife, at least those pages looking mildly interesting. [Too bad there was never time to check them out as they arrived in the mail.]
what they said | what we [ms_ani] did | |
12 oz leek, trimmed, rinsed, chopped | we had 2 leek trunks in the fridge. chopped the greens seem to be useless so we disappeared them immediately, one 6oz, one 11+oz. we cut off the root end of the 11+oz trunk. good enuf. | |
1 T olive oil | we use extra virgin for everything | |
2 C pared, cubed potatoes | we are guessing pared means peeled here | |
1 clove garlic, crushed | we used 2 medium cloves | |
1 C low sodium chicken broth | we personally imported NO MSG veggie broth cubes from Italy until finding imported paste in a can here | |
2 C low fat milk | we were down to 2 percent milk when this was written, now 1 percent, how about you? | |
1 t salt | dr bob is often suspicious of this ingredient but what the heck, ms_ani wildly adds while bob advises caution | |
dash each of cayenne pepper, nutmeg | just a touch |