Cream of Potato Soup

5
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
6
Difficulty
Easy
Don't let the name fool you! This soup only tastes sinful, thanks to evaporated skim milk a richer tasting, fat-free milk variety and not actual cream.

Ingredients

olive oil

2 tsp

uncooked leek(s)

2 medium, washed well and coarsely chopped

garlic clove(s)

3 medium clove(s), minced

dried parsley

tsp

chives

tsp, dried

dried tarragon

tsp

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

12 oz

table salt

tsp, or to taste

black pepper

tsp, or to taste

chives

6 tsp, fresh, chopped

Instructions

  1. 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.)
  2. 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.
  3. 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 evaporated milk and cook 1 minute to heat through. Season to taste with salt and black pepper.
  4. Ladle soup into bowls and sprinkle with fresh chives. Yields about 1 1/2 cups of soup per serving.

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