Wednesday, November 10, 2010

Recipe #72: 10-Minute Potato Leek Soup

I was kind of skeptical about how this recipe would turn out, wondering if it would be too bland, but I was way off- it's GREAT! For 10 minutes of work, you wouldn't expect something to come together so well! It's super thick and creamy, and I had to keep myself from going for thirds. This is from Rachael Ray's cookbook "Veggie Meals."

Note: It's not a very photogenic soup, but don't be fooled...

Also, if this is your first time using leeks, they look like big green onions, but use the WHITE end, not green. You'll be slicing little circles of leek for this recipe.

Leeks have a little bit of grit in them sometimes when you cut them apart, which is why they require a good rinsing in a colander before use.


1 leek, halved and very thinly sliced (I used 2 smaller leeks and just cut rings)
3 cups reduced-fat or non-fat milk
2 cups water (I exchanged one for chicken broth)
1 brick (8oz) cream cheese, softened
4oz pouch mashed potato flakes (I used Hungry Jack buttery potatoes flavor)
Few grinds of fresh black pepper, to taste


Rinse trimmed, thinly sliced leeks under cold water in a colander and drain very well. Bring milk, water, and leeks to a boil in a medium deep pot. Reduce heat to low and simmer, 5 minutes. Whisk/stir in softened cream cheese until combined. Stir in potato flakes until soup becomes thick and smooth. Remove from heat, stir in pepper and serve.

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