Recipe By: Clara Schneider, MS, RD, RN, CDE, LDN
Make this for: Dinner
Category: Soups & Stews
This Recipe Makes: 24 Serving(s)
This is a crowd pleasing hearty soup that is made in a large size batch. Leftovers can be frozen in individual serving containers to be part of a soul warming lunch or dinner. This soup has a pureed base with vegetables added for texture. Let the flavors blend over night if possible to bring out the soups best character (keep in the refrigerator). One cup serving is a good source of fiber and a high source vitamin A and vitamin C. People with bigger appetites may enjoy two servings of this wonderful soup for a meal served with a mixed green salad and a serving of fruit or a yogurt frozen treat ……Delicious!
What you’ll need
2 tbsp. Canola Oil1 lb Leeks (cleared and diced white portion only) (you need to buy approximately 2 pounds of fresh leeks)2 lb diced potatoes (flesh only, equals approximately 6 medium raw potatoes)3 large stalks of celery (cleaned and diced)8 cup low sodium vegetable or chicken broth (use vegetable broth if vegetarian is needed)3 cup non-fat milk3 cup frozen carrots (sliced)4 cup frozen green beans (French cut gives lots of texture)3 cup frozen corn12 tbsp. of chopped raw chives (1/2 tablespoon per cup)1 dash pepper (per serving)
Measure Canola oil into large cooking pot and turn range onto medium heat. Saute leeks in the oil. Stir frequently until tender (about 15 minutes)
Add potatoes, celery and broth to the pot. cook on medium until the potatoes are soft (about 45 minutes to an hour). Stir occasionally.
Puree potato mixture in a blender in small batches. Be careful as this is a hot mixture!
Return mixture to pot and add milk, carrots, green beans and corn.
Cook on medium/low for another hour. Stir occasionally.
Serve immediately with chives and pepper or refrigerate until the next day to meld all flavors. Serve with chives and pepper.
Non-Starchy Vegetables: 1Carbohydrate: 1