Leek and Red Potato Soup

Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients Notes: 
1 lb. red potatoesScrubbed and cut into small cubes
8 leeksUse white part and 1 inch of green, spilt open lengthwise and wash well, then slice
6 cups low sodium chicken stock
2 cups water
1 tablespoon olive oil  
1 tablespoon flour
Garlic flavored croutons(optional)
Shaved Parmesan cheese

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1In a large stock pot, melt olive oil.  Add leeks and cook until tender. Add potatoes and cook for 1-2 minutes.  
2Sprinkle flour over potatoes and leeks.  
3Stir in chicken broth.  Bring to a boil, turn down the heat and simmer uncovered until liquid is reduced.  Cook until internal temperature reaches 135°F.
4Stir occasionally.  Pour soup in serving bowl.  
5Top with croutons and cheese.
To make this recipe gluten free: Use GF broth and GF crouton. Always check all ingredients to be sure they are gluten free.
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Jacqueline Larson M.S., R.D.N. and Associates