"Soups featuring potatoes and leeks are popular in Scotland, where I first tasted this dish in a cozy pub," Laura Sebranek of Green Bay, Wisconsin recalls. "For variety, add a cup of cooked lentils," she suggests.
- 2 cups cubed peeled potatoes
- 1 medium leek (white and 1 inch of green portion), thinly sliced
- 1 medium turnip, peeled and cubed
- 1 celery rib with leaves, chopped
- 1/4 cup shredded carrot
- 1/4 cup chopped onion
- 1/4 cup diced fully cooked lean ham
- 1 teaspoon reduced-sodium chicken bouillon granules
- 1 tablespoon butter
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1-1/4 cups fat-free milk
- 3/4 cup fat-free evaporated milk
- In a large saucepan, combine the first eight ingredients and add enough water just to cover. Bring to a boil. Cook, uncovered, over medium heat for 15-20 minutes or until tender.
- Meanwhile, in a microwave-safe bowl, microwave butter until melted. Stir in cornstarch, salt and pepper until smooth. Gradually add milk and evaporated milk. Microwave, uncovered, on high for 8-10 minutes or until thickened and bubbly, stirring every 2 minutes. Stir into vegetable mixture. Yield: 5 servings.
Originally published as Potato Leek Soup in Light & Tasty December/January 2005, p63
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