Yield: 14 servings
|1½ pounds||Leeks, cleaned and sliced thin, including 1\" of green top|
|2 mediums||Onions, peeled and quartered|
|9 cups||Chicken broth or stock|
|3¼ pounds||Baking potatoes, peeled and cubed|
|½ teaspoon||Black pepper|
Put the leeks, onions and broth in a pot. Bring to a boil. Reduce the heat; cover. Simmer for 25 minutes. Add the potatoes; return to a boil. Cover and simmer for 20 minutes, or until the potatoes are tender. Process in a blender until smooth. Stir in the pepper.
TO SERVE AFTER FREEZING: Thaw as recommended. Reheat slowly, covered.
Per 1 cup serving: 154 calories, 6 grams protein, 30½ grams carbohydrates, 2⅘ grams fiber, 1 gram fat (0 grams saturated), 510 milligrams sodium.