Cream of Leek Soup with Basil
From: Moune, Riviere-du-Loup, Quebec, Canada
Comments: 168 calories per serving
Servings: 10
IngredientsPreparation
  • 4 teaspoons [20 mL] vegetable oil
  • 4 1/2 cups [1.125 L] leek slices, white part [about 4 medium leeks]
  • 1/2 cup [125 mL] minced green onions
  • 3 cups [750 mL] potato dices [about 4 medium potatoes]
  • 1 teaspoon [5 mL] basil
  • 4 cups [1 L] lean chicken broth
  • 2 cups [500 mL] partly skimmed [2%] milk
  • Salt and pepper, to taste
  • Fine herb croutons [to serve]
  • Heat vegetable oil into a casserole.
  • Brown together leek slices and minced green onions for 4 minutes.
  • Add potato dices and basil; pour in chicken broth.
  • Cover and cook for 30 to 35 minutes.
  • Puree into a blender.
  • Stir in milk; salt and pepper.
  • Reheat, over low heat.
  • Serve, along with fine herb croutons.