Potato & Leek Soup

210 calories per serving

From Good Housekeeping

Active time 25 minutes

Total time 40 minutes

Makes 4 Main-Dish Servings

1½ lb. leeks (about 3 large)

1 Tbsp. margarine or butter

1 Tbsp. olive oil

12 oz. all-purpose potatoes, peeled and cut into ½-inch pieces

2 cans (14.5 oz. each) reduced- sodium chicken broth

1 fresh dill sprig plus 1 Tbsp. chopped fresh dill

Salt and pepper

1 cup whole milk

2 tsp. fresh lemon juice

1.    Cut off roots and trim dark green tops from leeks. Discard any tough outer leaves. Cut each leek lengthwise in half, then crosswise into ¼-inch- wide slices. Rinse leeks thoroughly in large bowl of cold water, swishing to remove sand. With hands, transfer leeks to colander to drain, leaving sand in bottom of bowl. Repeat process, changing water several times, until all sand is removed.

2.    In 4-quart saucepan on medium, heat margarine and oil until margarine melts. Add leeks; cook 8 to 10 minutes, or until tender, stirring. Stir in potatoes, broth, dill sprig, ½ teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Cover and heat to boiling. Reduce heat to low; simmer 15 minutes, or until potatoes are very tender.

3.    Ladle potato mixture into blender in 3 batches; cover, with center part of lid removed to allow steam to escape. Lay paper towel over top and blend until pureed. Pour each batch of puree into bowl. Return all puree to same saucepan. Stir in milk; heat through (do not boil). Stir in chopped dill and lemon juice.