| | | | 3 |  | large leeks (1 1/2 pounds), white and light-green parts trimmed | | | | | 1 | | medium clove garlic, minced | | | | | 4 | | small Yukon Gold potatoes (1 1/2 pounds), peeled(1 1/2 pounds), peeled | | | | | 5 | | carrots (9 ounces), peeled(9 ounces), peeled | | | | | 2 1/2 | | cups Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat | | | | | 1 1/2 | | teaspoons salt | | | | | 1/8 | | teaspoon freshly ground black pepper | | | | | 2 | | cups whole milk | | | | | 3 | | tablespoons snipped fresh chives | | | | | | Olive-oil cooking spray | | | | | 1. Coarsely chop leeks; place in bowl of cold water. Let stand 5 minutes to rid them of dirt and sand; lift out of water; drain in colander. | | | | | 2. Spray bottom of small stockpot with olive-oil spray; place over low heat. Add leeks and garlic; cover and cook, stirring occasionally, until leeks are wilted, about 12 minutes. | | | | | 3. Cut 2 potatoes into small chunks; add to leeks. Slice 3 carrots into 1/4-inch-thick rounds; add to vegetables along with stock, salt, pepper, and 2 cups water. Cover partially, raise heat to high, and bring to a boil. Reduce heat to medium low; cook until vegetables are tender, 15 to 20 minutes. Remove from heat, stir in milk, and purée in blender until smooth. Let stand until cool; refrigerate until cold. | | | | | 4. Meanwhile, finely julienne remaining 2 potatoes and 2 carrots; place in a small pot of boiling water. Boil until just tender, 2 to 3 minutes. Drain; transfer to ice-water bath until cool. Drain; add carrots and potatoes to puréed soup. To serve, divide soup among six bowls, and garnish each with snipped chives. | | | | | | Per serving: 181 calories, 3 g fat, 12 mg cholesterol, 31 g carbohydrate, 718 mg sodium, 7 g protein, 4 g dietary fiber. |
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