Cream of Potato Soup
2 medium, washed well and coarsely chopped
3 clove(s), medium, minced
⅓ Tbsp, dried
Uncooked Yukon gold potato(es)
4 medium, peeled and cut into 1/2-inch cubes (about 2 pounds)
Canned chicken broth
4 cup(s), reduced-sodium, or vegetable broth
Fat free evaporated milk
⅛ tsp, or to taste
⅛ pinch, or to taste
6 tsp, fresh, chopped
- Heat oil in a large stockpot over medium-high heat. Add leeks and garlic and sauté until soft, about 3 to 5 minutes. Add dried herbs and stir to coat; cook until herbs are fragrant, about 1 minute. (Note: You can substitute 2 teaspoons of fines herbes for the dried parsley, chives and tarragon, if desired.)
- Add potatoes and broth and bring mixture to a boil. Reduce heat to medium-low, partially 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, add evapourated 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 1/2 cups of soup per serving.