Leek, Potato, and Tomato Soup

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* Exported from MasterCook *

 

Leek, Potato, and Tomato Soup - adapted

 

Recipe By :Lucy Saunders

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 leeks

1 1/2 cups chopped white onion

2 tablespoons olive oil

salt and freshly ground pepper -- to taste

1 quart vegetable stock

5 cups peeled and diced potato -- (6 potatoes)

2 cups chopped fresh or canned tomatoes -- drained

1 quart milk or half-and-half

2 tablespoons minced fresh parsley -- for garnish

 

Hold leeks at roots and slice lengthwise, keeping roots intact. Wash the leeks

to remove grit (usually takes two or three rinses of fresh water). Drain and

chop, using enough of the green tops to get a total of 5 cups.

 

Saute onions and leeks in olive oil in a 12-inch skillet over medium heat for 10

minutes, adding salt and pepper to taste.

 

Bring stock to a boil in a large stockpot set over high heat. Add potatoes,

reduce heat to medium, and simmer for 10-15 minutes. Add tomatoes along with

onions and leeks. Simmer for 10-15 minutes more, or until vegetables are

tender.

 

Warm milk in a 2-quart saucepan and add to stock mixture. Simmer until heated

through. Serve hot, garnished with minced parsley.

 

Source:

" Seasonal Soups "

Copyright:

" 1991 by Lucy Saunders, Inc. "

 

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Per Serving (excluding unknown items): 138 Calories; 5g Fat (34.5% calories from

fat); 4g Protein; 20g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 822mg

Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Vegetable; 1 Fat.

 

NOTES : Serves 8 to 10. A soup that only improves with age, this is good served

with black rye bread.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0