Potato Leek Soup

Ingredients: (Conversion Chart)

• 3 large leeks, roots and green tops trimmed
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 14-ounce cans reduced-sodium chicken broth
• 12 ounces potatoes, peeled and cut into ½-inch cubes
• 1 sprig fresh dill
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 cup whole milk
• 2 teaspoons fresh lemon juice
• 1 tablespoon chopped fresh cilantro

Directions:

1. Cut leeks lengthwise in half, then crosswise into ¼-inch-wide slices. Rinse leeks thoroughly in a large bowl of water to remove sand. Transfer leeks to colander and drain.
2. In a 4-quart saucepan, heat oil and butter over medium heat until butter melts. Add leeks and cook, stirring occasionally, until tender, about 8 to 10 minutes.
3. Add broth, potatoes, dill, salt and pepper. Cover and bring to a boil over high heat. Reduce heat to low, and simmer until potatoes are very tender, about 15 minutes.
4. Ladle mixture into blender in batches, and blend until pureed. Return all puree to saucepan, stir in milk and heat through. Stir in lemon juice.
5. Divide soup among 6 bowls and top with cilantro.

Nutrition Info: