Potato Leek Soup

We used Tabasco and Montreal seasoning (left) and Tabasco, Parmesan cheese and bacon bits (right) for garnish.

Serves: 4

Prep Time: 20 min
Cook Time: 40 – 50 min
Est. WW pts: 7

1 leek

1 ½ lb potato

¼ cup Italian dressing

½ Tbsp dried rosemary

2 cups water

1 cup chicken broth

½ package cream cheese

½ tsp onion powder

Prep:

1)      Preheat oven to 400 degrees

2)      Chop leek into 1-2 inch pieces and place in a bowl. Fill the bowl with water. Swish leeks to remove any sand. Let sit for a few minutes.

3)      Rinse and peel potatoes. Dice into ½ inch pieces.

4)      Remove leeks from water gentle, not to stir up the sand on the bottom; and place on a paper towel to drain.

Cooking:

1)      Toss potato, leek, rosemary and Italian dressing in a bowl. Place on a greased baking sheet.

2)      Put baking sheet in oven and cook for 30-40 min or until potatoes are fork tender.

3)      Place 1 cup of water, broth and cream cheese in a large saucepan. Cook for a few minutes or until cream cheese has started to break down.

4)      Add vegetables to saucepan.

5)      Blend soup in a blender until smooth.

6)      Return to saucepan; add remaining water and onion powder.

To plate:

Serve 1 ¼ cups in a bowl with your favorite toppings or plain…either way, it’s great!

Soup is liquid comfort.  ~Author Unknown