Leek and Pea Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 cup fresh diced potatoes | Wash, peel and dince |
| 2 leeks | Use white part and 1 inch of green, spilt open lengthwise and wash well, then slice |
| 4 cups low sodium chicken stock | |
| 2 cups evaporated milk | (may use half and half or cream) |
| 2 tablespoons olive oil | |
| 2 tablespoons flour | |
| 1 teaspoon paprika | |
| 1 cup shredded reduced fat Cheddar cheese | |
| ½ cup light sour cream | |
| 1 cup frozen peas, diced |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large stock pot, heat olive oil. | |
| 2 | Add leeks and cook until tender. | |
| 3 | Add potatoes and cook for 1-2 minutes. | |
| 4 | Sprinkle flour over potatoes and leeks. | |
| 5 | Stir in chicken broth. | |
| 6 | Bring to a boil, turn down the heat and simmer uncovered for 20 minutes. | |
| 7 | Stir in evaporated milk. Simmer for 10 minutes. | |
| 8 | Slowly stir in cheddar cheese and paprika. Cook until melted. Add peas and sour cream. Heat through uncovered. | (Cook until internal temperature reaches 135°F.) |
Posted in Soup Recipes
