Potato Soup

WW Core Recipe

Serves 6
Total Time: 20 minutes

2 tsp. olive oil
2 medium leek, washed well and coarsely chopped
3 medium garlic cloves, minced
1/3 tsp. dried parsley
1/3 tsp. chives, dried
1/3 tsp, dried tarragon (oregano is good too)
4 medium Yukon Gold potatoes, peeled and cut into ½-inch cubes (about 2 pounds)
4 cup canned chicken broth, reduced-sodium, or vegetable broth
12 oz. fat-free evaporated milk
1/8 tsp. table salt, or to taste
1/8 tsp. black pepper, or to taste
6 tsp. chives, fresh, chopped

Heat oil in a large stockpot over medium-high heat. Add leeks and garlic and sauté until soft, about 3-5 minutes. Add dried herbs and stir to coat; cook until herbs are fragrant, about 1 minute. (Note: You can substitute 2 tsp. of fines herbs for the dried parsley, chives and tarragon, if desired.)

Add potatoes and broth and bring mixture to a boil. Reduce heat to medium-low, partiall cover and cook until potatoes are fork tender; about 10 minutes.

Puree 4 cups of potato mixture (mostly potatoes with a little broth) in a blender or food processor until smooth. Return puree to pot and add evaporated milk and cook 1 minute to heat through. Season to taste with salt and black pepper.

Ladle soup into bowls and sprinkle with fresh chives

Yields about 1 ½ cups of soup per serving.