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Leek Soup

Crema de Porro
Leeks puréed with potato for smoothness and poblano chile for extra flavor, make a delightful creamy soup that's very low in fat.
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Ingredients

Makes 4 servings

  • 1 large poblano chile roasted and peeled
  • 3 large leeks
  • 1 tablespoon unsalted butter
  • 1 4-ounce potato, peeled and thinly sliced
  • 2 cups canned fat-free reduced-sodium chicken broth
  • ¾ cup milk
  • ¼ teaspoon salt or to taste
  • 1 tablespoon very finely chopped fresh flat-leaf parsley

Instructions

  • Prepare the chile.
  • Then remove the stem and cut out and discard the seeds.
  • Coarsely chop the chile and set aside.
  • Wash the leeks then trim off the root end and discard the dark green leaves.
  • Cut the leeks in half lengthwise and rinse well to rid them of any dirt or sand between the layers of leaves.
  • Chop the leeks, using only the white and tender pale green part.
  • Melt the butter in a medium saucepan.
  • Add the leeks and cook, covered, stirring frequently, until softened, about 5 minutes.
  • Add the chile to the pan along with the potato and chicken broth.
  • Bring to a boil, then reduce the heat, cover, and simmer until the potatoes are very tender, about 15 minutes.
  • Transfer the soup to a blender or food processor and purée until smooth.
  • Add the milk and salt.
  • Blend again.
  • Return the soup to the pan, and bring it to a boil, uncovered, over medium-low heat, stirring frequently.
  • Cook 3 to 4 minutes.
  • Adjust seasoning.

Notes & Wine Advice

Serve hot, garnished with a sprinkle of parsley.
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Course; Soup
Cuisine; Mexican