That’s right you can find a wide variety of recipes here every Friday. I love hearing from you all and finding out what your favorites are this time of year. Tomorrow I’ll be posting a new dessert so be sure to check back for that.
If you’d like to share a recipe just email it to Monique@moniquealvarezenterprises.com and I’ll post them in the order I receive them. If food is your business I’m happy to link to your website.
Low Fat Leek & Potato Soup (Deborah Munoz-Chacon of Tucson, Arizona)
Prep time – 15 min., Cook time – 35 min., Total time – 50 min.
2 tsp canola oil
2 med. shallots, minced
3 med leeks, sliced (white & light green parts only)
1 lb Yukon Gold potatoes, peeled & chopped into 1″ pieces
1 c fat-free, reduced sodium chicken broth (or vegetable broth)
1 2/3 c fat-free milk
Freshly ground black pepper
Heat oil in a large pot or Dutch oven. Add shallots, leeks & potatoes, and cook on a low to medium heat for 5 minutes, stirring occasionally. Add chicken or vegetable broth and milk, and simmer half covered on a medium heat for 30 minutes, until the potatoes are tender. Transfer vegetables and some of the liquid to a blender or food processor and blend until smooth. Add more of the remaining liquid until desired consistency.
Ladle into 4 soup bowls; season with black pepper and add chopped chives or fresh parsley.
Remember to send your favorite recipes to Monique@moniquealvarezenterprises.com I’ll feature one recipe on Fridays and one dessert on Saturdays.
Bon Appetit and be sure to let me know how you liked it in the comments below.
p.s. If there are typos, spelling or grammar mistakes in this post don’t worry about. Those are the kinds of things I’ve worried about for FAR too long. It’s time to just get it out and who cares if it’s not perfect, it’s from the heart!