Leek

From the "Kids' Corner" - 10-Minute Potato Leek Soup

If you don’t like the idea of potato flakes, experiment using fresh potatoes and home-roasted garlic.

1 leek, halved and very thinly sliced
3 cups reduced-fat or non-fat milk
2 cups water
8 ounces cream cheese, softened
3 3/4 ounces roasted garlic mashed potato flakes (such as Betty Crocker brand)
Black pepper, to taste

Rinse sliced leeks under cold water in a colander and drain very well. Bring milk, water and leeks to a boil in a medium deep pot. Reduce the heat to low and simmer 5 minutes. Whisk in softened cream cheese until combined. Stir in potato flakes until soup becomes thick and smooth. Remove from heat and stir in pepper to taste.

Serves 3.

From “Rachel Ray’s 30-Minute Meals—Veggie Meals,” by Rachel Ray, 2001.

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