potato leek soup with horseradish

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Potato-Leek Soup with Horseradish

4 to 6 servings

30 minutes or less

 

Make this soup without red pepper for something mild yet still

flavorful.

 

2 Tbs. olive oil

3 cups chopped leeks (white parts only, 6 to 7 leeks)

2 cloves garlic, minced

1/2 tsp. red pepper flakes

1 1/2 lbs. thin-skinned potatoes, peeled and cut into 1/2-inch chunks

4 cups vegetable broth or water

2 Tbs. prepared horseradish

1 tsp. fresh lemon juice

1/4 cup fresh dill, plus more for garnish

 

1. In soup pot, heat oil. Add leeks, and cook, stirring, over

medium-low heat until softened but not browned, about 7 minutes. Add

garlic and pepper flakes, and cook, stirring, 2 minutes. Add potatoes

and broth or water and 1 1/2 tsp. salt. Cover, increase heat, and bring to a

boil. Reduce heat, and simmer, partially covered, until potatoes are soft,

about 20 minutes. Use back of spoon to mash some of potatoes against sides of

pot to thicken broth.

2. Stir in generous sprinkling of freshly ground pepper,

horseradish, lemon juice and dill. Taste, and add some more salt if

desired. Serve hot, sprinkled with fresh dill.

 

Per serving: 243 calories; 4g prot; 7g total fat (2g sat fat); 43g

carb; 2mg chol; 40mg sod; 4g fiber

 

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| For the memory of the uncompromisingly righteous is a blessing, |

| Proverbs 10:7a |

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