- Prep Time
- 15 mins
- Total Time
- 45 mins
- Serves
- 6
Ingredients
- 1 tbsp
- butter
- 15 mL
- 1
- leek, thinly sliced (white and light green part only)
- 1/2 tsp
- each salt and pepper, divided
- 2 mL
- 4
- yellow-fleshed medium potatoes, peeled and cubed
- 1 carton
- reduced-sodium chicken broth
- 900 mL
- 2 cloves
- garlic
- 1 cup
- fresh dill
- 250 mL
- 1 cup
- parsley
- 250 mL
- 1/4 cup
- grated Parmesan cheese
- 60 mL
- 1/4 cup
- olive oil
- 60 mL
- 2 tbsp
- lemon juice
- 30 mL
Directions
Step 1
In a large saucepan, melt butter over medium heat, add leeks and 1/4 tsp (1 mL) each salt and pepper and cook, stirring, until slightly softened and aromatic, about 4 min. Add potatoes and stir to coat. Add chicken broth, increase heat to medium-high, bring to a boil then reduce heat to medium and simmer until potatoes are tender, about 20 min.
Step 2
Fill a blender 2/3 full and puree soup in batches until smooth. Return to saucepan and warm through.
Step 3
Using a blender, pulse garlic until finely minced. Add parsley and dill and pulse until finely minced. Add cheese, oil, lemon juice and 1/4 tsp (1 mL) each salt and pepper and process until smooth.
Step 4
Evenly divide soup among 6 bowls and garnish each with 1 tbsp (15 mL) of the parsley and dill pesto.
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Nutrition Facts
- Nutrition Description:
- 1/6 of the recipe
- Calories:
- 180
- Fat:
- 7 g
- Saturated Fat:
- 2 g
- Carbs:
- 26 g
- Fibre:
- 2 g
- Cholesterol:
- 5 mg
- Protein:
- 4 g
- Sodium:
- 550 mg
