Potato Leek Soup
Delicious hot or cold!
INGREDIENTS
- 3 cups cubed potatoes
- 2 cups chopped leeks, white parts only
- 3 cups water or vegetable broth
- 1 cup Silk Unsweetened or Original soymilk
- ½ cup Silk Original creamer
- salt and white pepper, to taste
- chopped chives, for garnish
PREPARATION
Place cubed potatoes and leeks in a large saucepan. Add water or vegetable broth. Liquid should cover vegetables, if not, add more water or broth. Simmer, covered, for 25-30 minutes until vegetables are tender. Remove from heat, cool slightly and puree in a blender or food processor until smooth. Pour into a large bowl and whisk in Silk soymilk and Silk creamer. Season with salt and pepper.
If serving cold, cover and refrigerate until chilled, about 2-3 hours or overnight. If serving warm, return soup to pan and reheat. To serve, divide between six bowls and garnish with chives.
Nutritional Information: Using Silk Unsweetened and water
Calories 110; Protein 3g; Carbohydrates 20g; Fat 2g; Saturated Fat 0g; Cholesterol 0mg; Sodium 56 mg; Fiber 2g
