Serves 2
3 leeks
2 potatoes
1 medium onion
1 T minced garlic (about 2 cloves)
1 chicken breast
salt
pepper
adobo seasoning (I like Goya – they have several flavors)
2 T chicken base
1/2 C light cream (optional – maybe low-fat yogurt?)
1 Qt water
2 T vegetable oil
Chicken breast was diced 3/4″, seasoned with adobo, and
sauteed.
Onions were coarsely chopped, leeks (white part only) halved, sliced, and washed. Potatoes were diced 1/2″.
Saute onions, leeks, and garlic until just soft.
Add potatoes, chicken base, and water. Bring to a boil and simmer until potatoes are tender.
Puree with hand blender, add cream, blend well.
Add chicken, serve.
Washing the leeks is key. I forgot that step in my last batch of potato leek soup, and well, the leftovers went down the drain. It wasn’t worth chewing through the grit in the leeks.
