Cream of Potato Soup - Weight Watchers

By JimnShel1

4 WW points

Ingredients

• 2 tsp olive oil
• 2 medium uncooked leek(s), washed well and coarsely chopped
• 3 clove(s) (medium) garlic clove(s), minced
• 1/3 tsp dried parsley
• 1/3 tsp chives, dried
• 1/3 tsp dried tarragon
• 4 medium uncooked yukon gold potato(es), peeled and cut into 1/2-inch cubes (about 2 pounds)
• 4 cup(s) canned chicken broth, reduced-sodium, or vegetable broth
• 12 oz fat-free evaporated milk
• 1/8 tsp table salt, or to taste
• 1/8 tsp black pepper, or to taste
• 6 tsp chives, fresh, chopped

Details

Servings 6
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

Heat oil in a large stockpot over medium-high heat. Add leeks and garlic and sauté until soft, about 3 to 5 minutes. Add dried herbs and stir to coat; cook until herbs are fragrant, about 1 minute. (Note: You can substitute 2 teaspoons of fines herbes for the dried parsley, chives and tarragon, if desired.)


Add potatoes and broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and cook until potatoes are fork-tender, about 10 minutes.


Puree 4 cups of potato mixture (mostly potatoes with a little broth) in a blender or food processor until smooth. Return puree to pot, add evaporated milk and cook 1 minute to heat through. Season to taste with salt and black pepper.


Ladle soup into bowls and sprinkle with fresh chives. Yields about 1 1/2 cups of soup per serving.