Thursday, October 21, 2021


This was inspired by a Brady Bunch episode.

This can be served hot or cold.


I’ve used low sodium chicken broth, but you can used vegetable broth, if needed.

4 medium potatoes diced
1 leek chopped
1/8 - 1/4 tsp. each: salt, pepper
4 - 6 c. low sodium chicken broth
2 - 3 T. each: oil, butter
1  each: shallot, small onion chopped
1 clove garlic, crushed, chopped
1/4  c. reduced fat sour cream

Rinse, cut ends of, chop light green part of leek into very small pieces.

Rinse and cut potatoes into very small pieces.

Peel, rinse, chop onion, shallots into very small pieces.

Peel, crush and chop garlic into small pieces.

Preheat a clean soup pot over medium high heat, lower heat to medium, add oil, butter.

Add onion, potatoes, leek, shallot, garlic, salt, pepper to pot.

Cook vegetables for 10 min or until softened.

Add chicken broth 1/2 c. at a time, stirring constantly.  

Cook over medium heat until soup is heated, lower temperature to medium low and cook for about 20 - 30 min.

Add sour cream and cook for 5 - 8 min. more or until done.

Makes 4  - 6 servings. 

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