Marvelous way to take a traditional Potato Leek soup and make it low fat, low sodium (if you use low sodium chicken broth or stock), and lower calorie! The nutrition facts are at Calorie Count!
Fat Free Creamy Potato Leek Soup
1 pound potatoes
½ cup leeks, chopped
½ cup celery, chopped
2 cups water
1 cup chicken broth
1 cup milk, fat free
¼ tsp pepper
3 tbs Wondra flour
Peel and quarter the potatoes.
Put into a pot with the leeks, celery, water and chicken broth.
Cook for 20 to 30 minutes, until the potatoes are soft.
Remove the pot from the stove and place on a kitchen towel to prevent slipping.
Using a potato masher, crush the potatoes.
Using a hand held beater or stick blender, puree the soup. Or pour into a blender or processor to puree.
Combine the cold milk with the pepper and Wondra flour, mixing until smooth.
Stir this into the soup.
Return the pot to the heat and bring to just the boiling point. Stir and cook until thickened.