Creamy Potato Leek Soup

1tablespoon cornstarch 11⁄2 cups cold water

1teaspoon kosher salt

1⁄2 teaspoon white pepper

Place the parsley in the blender jar. Place cover on blender jar. Set blender on Low and pulse until coarsely chopped, about 4 to 5 times. Remove and reserve.

Melt the butter in a medium Cuisinart® saucepan over medium heat. Add onion and cook until soft but not brown, about 2 to 3 minutes. Add asparagus, stock, and all but 1 tablespoon of the reserved parsley. Cover and bring to a boil over medium-high heat. Reduce heat to low and simmer, partially covered, until asparagus is tender, about 10 to 12 minutes.

Pour the soup through a strainer, reserving the solids and liquids. Allow to cool 5 minutes. Place the solids in the blender jar with 1 cup of the cooking liquid; return the remaining liquid to the saucepan. Cover blender jar and set on Low. Turn blender on and blend until creamy and smooth, about 25 to 30 seconds. Turn blender off. Return puréed vegetable mixture to the saucepan and stir to combine. Stir in half-and- half. Stir cornstarch into water, and add to soup. Add salt and pepper. Cook, stirring often, over medium heat, until soup thickens, about 6 to

8 minutes. Do not allow to boil. Taste and adjust seasonings as needed. Serve in warmed bowls garnished with the remaining parsley.

Nutritional information per serving:

Calories 98 (59% from fat) • carb. 7g • pro. 4g • fat 7g

• sat. fat 4g • chol. 19mg • sod. 510g • calc. 56mg • fiber 2g

This versatile soup may be served hot or chilled.

Makes 6 servings

2medium leeks, white and tender green only, sliced horizontally and cut into 1⁄2" pieces

1 tablespoon unsalted butter

1 small (3-4 ounce) onion, peeled and cut into 1⁄2" pieces

1⁄4 teaspoon thyme

2 medium russet potatoes (about 3⁄4 pound total),

peeled, cut into 1" slices

11⁄2 cups fat-free, low-sodium chicken stock or broth 3⁄4 cup water

1 teaspoon kosher salt

1⁄2 teaspoon white pepper

3⁄4 cup half-and-half

Place leeks in a medium bowl and add cold water. Swirl, then let stand for minutes. Lift leeks from the water without disturbing the sand/sediment collected in the bowl; allow to drain completely.

Melt butter in a large Cuisinart® saucepan over medium heat. Add the drained leeks, onion, and thyme. Let cook until softened, 3 to 5 minutes. Add potatoes, stock, and water; cover and bring to a boil over medium high heat. Reduce heat to low, and simmer, uncovered, until potatoes are soft, about 10 to 15 minutes.

Drain vegetables, reserving cooking liquid. Place vegetables in blender jar. Add 1 cup cooking liquid; return remaining cooking liquid to saucepan. Cover blender jar. Set on High. Blend 20 to 30 seconds. Scrape blender jar and blend 10 to 15 seconds longer, until completely puréed and creamy smooth. Stir vegetable purée into stock in saucepan and reheat over medium low heat. Add salt, pepper and half-and-half.

Nutritional information per serving:

Calories 132 (37% from fat) • carb. 18g • pro. 3g • fat 6g

• sat. fat 3g • chol. 16mg • sod. 369mg • calc. 56mg • fiber 3g

Variation: Turn this soup into Creamy Watercress Soup by adding 1 bunch watercress, washed and dried. Pick leaves and reserve. Chop stems and measure out 11⁄2 cups. Add stems to vegetable mixture when sautéing. Follow recipe as directed.

Stir in reserved watercress leaves along with the half-and-half. Serve hot or chilled.