Low Fat Potato Leek Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 8 cups homemade chicken broth (be sure to skim the fat off first, you can also substitute any homemade broth if desired)
• 6 cups potatoes (peeled and cubed, any variety will do)
• 4 cups leeks (diced, just use the whites with a bit of the green)
• 6 tablespoons butter (can use margarine)
• 2 tablespoons fresh dill leaves (very finely minced)
• 2 teaspoons dried marjoram (optional)
• salt and pepper (to taste)

Recipe

• 1 1. get a big pot that will fit all the ingredients and warm butter or margarine on medium heat till it melts.
• 2 2. toss in the leeks and stir fry on medium for 5 minutes.
• 3 3. add in the potato cubes and stir fry on medium for another 5 minutes.
• 4 4. add in the broth and bring to a boil on high heat while slowly stirring, then immediately reduce to medium low and allow to simmer for 15 minutes or until the potato cubes are just tender.
• 5 5. reduce heat to very low so the soup does not cool off.
• 6 6. scoop 50% of the soup with potato cubes into blender and puree.
• 7 7. put the pureed soup back in the pot and stir.
• 8 8. add in the dill, marjoram, salt and pepper.
• 9 9. simmer until ready to serve or put in jars for preserving. (you must use a pressure cooker - 10lbs @ 45 minutes).
• 10 10. when serving you can garnish with crumbled bacon or chopped dill.