I just made potato & leek soup last night (previously a leek virgin!) and it's great!
POTATO & LEEK SOUP
3 med potatoes cut into 1" cubes
3 cups leeks, sliced and rinsed
1 large carrot sliced
1 celery stalk sliced
4 c. water (I used low sodium chicken broth)
1 c. milk (I used 2%
1 1/2 tsp salt
Bring first 4 ingredients to a boil in the water (or chicken broth) and cook ~20 min, covered, until potatoes are tender. Either use an immersion blender or regular one to blend after ingredients are cooked. Return to pot and add milk and seasonings to taste. Can be served hot or cold.
6 servings @ ~150 cals each (my estimate is about 1 1/2 c. per serving)
I upped the calories a little by topping it with crumbled turkey bacon and shredded cheddar (although gouda would be yummy too!)
Another recipe I like to make although not really a soup is Greens & Beans:
GREENS & BEANS
1 Tbsp olive oil
1 head escarole chopped and rinsed (rinse really well b/c it has a tendency to be a little sandy)
1 1/2 Tbsp Garlic, minced (I double this)
1 can cannelini beans (white kidney), rinsed
1-2 c. chicken broth or stock (I like mine a little more soupy so I add ~ 2 cups)
2-3 links of hot turkey italian sausage, remove casing, cook and crumble
salt & pepper to taste
Cook garlic in the olive oil for ~ 1-2 min at med heat, do not brown it. Add escarole (will cook down significantly!), chicken broth and beans. Cover and cook ~10 min at a low simmer. Stir in cooked sausage, salt & pepper towards the end of the cooking. Add additional seasonings to taste. Serve as a side to a meal or with a hunk of bread for a hearty lunch.