Potato-Leek Soup With Horseradish

Recipe Ingredients

2 tablespoons	30ml	Olive oil
3 cups	438g / 15oz	Chopped leeks, white parts only - - (6 to 7 leeks)
2		Garlic cloves - minced
1/2 teaspoon	2.5ml	Red pepper flakes
1 1/2 lbs	681g / 24oz	Thin-skinned potatoes - peeled, and
		Cut into 1/2" chunks
4 cups	948ml	Low-sodium vegetable broth
		= (or water)
1 1/2 teaspoons	7.5ml	Salt
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Prepared horseradish
1 teaspoon	5ml	Fresh lemon juice
1/4 cup	59ml	Fresh dill - plus
		More for garnish

Recipe Instructions

In soup pot, heat oil. Add leeks, and cook, stirring, over medium-low heat until softened but not browned, about 7 minutes. Add garlic and pepper flakes, and cook, stirring, 2 minutes. Add potatoes and broth or water and 1 1/2 teaspoons salt. Cover, increase heat, and bring to a boil. Reduce heat, and simmer, partially covered, until potatoes are soft, about 20 minutes. Use back of spoon to mash some of potatoes against sides of pot to thicken broth.

Stir in generous sprinkling of freshly ground pepper, horseradish, lemon juice and dill. Taste, and add more salt if desired. Serve hot, sprinkled with fresh dill.

This recipe yields 4 to 6 servings.

Per Serving: 243 Cal; 4g Prot; 7g Total Fat (2 Sat. Fat); 43g Carb.; 2mg Chol; 40mg Sod.; 4g Fiber.

Source:
Vegetarian Times, January 2002

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