Leek and Potato Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 cups fresh potatoes, diced | Washed, peeled and diced |
| 2 leeks | Use white part and 1 inch of green, spilt open lengthwise and wash well, then slice |
| 4 cups low sodium chicken stock | |
| 1 cup water | |
| 2 tablespoons olive oil | |
| 2 tablespoons flour | |
| 1 cup Garlic flavored croutons | (optional) |
| ¼ cup Shaved Parmesan cheese |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large stock pot, heat olive oil. Add leeks and cook until tender. Add potatoes and cook for 1-2 minutes. | |
| 2 | Sprinkle flour over potatoes and leeks. Stir in chicken broth and water. Bring to a boil, turn down the heat and simmer uncovered until liquid is reduced. | |
| 3 | Stir occasionally. Pour soup in serving bowl. | |
| 4 | Top with croutons and cheese. | (About 1 hour) Cook until internal temperature reaches 135°F. |
Posted in Soup Recipes
