3 cups chicken broth (You can make this a vegan dish with vegetable broth)
1 leek, white part only
2 Russet potatoes
1 tsp. salt (to taste)
5 grinds black pepper
Skim refrigerated broth and bring to a boil. Cut the white part of leeks lengthwise and chop coarsely. Peel two russet potatoes and slice thin.
Boil in the broth until soft, about 15 minutes. Add salt and pepper.
Let cool, then blend until pureed. (If you have a immersion blender, you blend it in the pot.)
Cheese Soup (no cream or butter!)
Add 1 cup low-fat Jarlsberg or sharp cheddar cheese to pureed soup, stir until melted.
No cream added Mushroom Soup
Make potato-leek soup. Quarter 10 mushrooms for each 2 cups of potato-leek soup. Boil soup and cook mushrooms on medium for 10 min. You can blend a few spoonfuls of mushrooms in the broth. That’s it. It’s practically non-fat.
Add cheese to mushroom soup.
Cauliflower with cheese and Mushroom Sauce
Boil cauliflowerets in broth for 5 minutes until soft, then remove with slotted spoon. Pour cheese and mushroom soup over them and top with minced fresh chives.
Cauliflower Cheese and Mushroom Soup
Blend a few spoonfuls of cooked cauliflower into the cheese and mushroom soup, then pour a bowlful over cooked cauliflowerets. Top with fresh chives.
Top soups with fresh minced chives.