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Dilled Leek Soup Recipe

This recipe came from a friend who received it from a chef who worked in a popular restaurant in Toronto in the late 70's. I adjusted it to suit my family's taste and it was a hit!—Agnes Ward, Stratford, Ontario

This recipe is:

Diabetic Friendly

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Dilled Leek Soup Recipe

Prep: 25 min. Cook: 45 min.

Yield: 12 Servings

25 45 70

Ingredients

3 medium leeks (white portion only), chopped
2 large onions, chopped
1/3 cup butter, cubed
1 tablespoon Dijon mustard
4 cups chicken broth
4 cups cubed peeled potatoes
1/2 teaspoon dill weed
1/8 teaspoon white pepper
1/8 teaspoon ground nutmeg
1 cup half-and-half cream
1 tablespoon snipped fresh dill
Grated Parmesan cheese and additional nutmeg, optional

Directions

In a Dutch oven, saute leeks and onions in butter until tender. Stir in mustard. Add the broth, potatoes, dill weed, pepper and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender.
Reduce heat to low. Stir in cream and fresh dill; heat through. Garnish with Parmesan cheese and additional nutmeg if desired. Yield: 12 servings (about 2 quarts).

Nutritional Facts 3/4 cup (calculated without Parmesan cheese) equals 146 calories, 7 g fat (5 g saturated fat), 25 mg cholesterol, 411 mg sodium, 17 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 starch.

Originally published as Dilled Leek Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p168