Every so often, I get a longing for food back home (Belgium). What that means for me is that I want chicons (in the States, we call them endives), or chocolate mousse, or Speculoos, or leeks…. Today, it was leeks. So I bought some and made my soup, and I thought I’d share it with you. Great lunch anytime!
Barb’s Leek Soup
3 large leeks
2 medium carrots
2 medium red skinned potatoes
Chicken broth, 4 cups
Water. 4 cups
Salt and pepper to taste
Slice the leek (all of it) and wash it well. Slice the carrots and dice the potatoes.
Saute all vegetables in heavy saucepan with 1 T of olive oil. Add salt and pepper to taste.
When the veggies are soft, add 4 cups of chicken broth and 4 cups of water. Bring to a boil, then just simmer for about 10 minutes.
Transfer to food processor or blender and puree the whole mixture. That’s it! If you want the soup thinner, add some water. If you want it creamier, add a bit of heavy cream or half and half just before serving. Enjoy!
Per one cup serving: 55 calories, 2 g fat, 8 g carbs, 1.75 g protein and 1.5 g fiber