Nutritional Info (Per serving):
Calories: 115, Saturated Fat: 1g, Sodium: 329mg, Dietary Fiber: 1g, Total Fat: 2g, Carbs: 19g, Cholesterol: 2mg, Protein: 5g
Exchanges: Starch: 1, Fat: 0.5
Carb Choices: 1.5
Prep Time: 35 mins
Cook Time: 15 mins
Total Time: 50 mins
Ingredients
- 6 medium leek(s)
- 2 tablespoon oil, olive
- 3 pounds potato(es)
- 3 can(s) broth, reduced-sodium chicken
- 2 teaspoon lemon peel
- 1/2 teaspoon salt
- 1/2 teaspoon pepper, white
- 1 quart(s) buttermilk
- 8 ounce(s) sour cream, light or fat-free
- 1 tablespoon lemon juice
- lemon
Preparation
1. In a 4- to 5-quart Dutch oven, cook leeks in hot oil until tender. Remove about half of the leeks with a slotted spoon. Transfer to a small container; cover and chill. Add potatoes, broth, lemon peel, salt, and white pepper to leeks in Dutch oven. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until potatoes are tender. Cool slightly.
2. In a blender or food processor, blend or process potato mixture in small batches until smooth. Transfer to a very large container.* Stir in buttermilk. Cover and chill for 8 to 48 hours.
3. Ladle into appetizer-size soup cups or bowls. In a small bowl, combine sour cream and lemon juice. Dollop a small spoonful of the sour cream mixture onto each serving. Top with chilled leek slices. If desired, serve with lemon wedges.
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Servings
