Serves: 6
Total Calories: 510

3 tablespoons olive oil
1 large onion diced
3 leeks well washed and chopped (white part only)
1 stalk celery chopped (include leaves if it has them)
2 large baking potatoes (Idaho), peeled and cut into thin slices
4 cups low salt chicken broth
salt (a few shakes at first, and then about 1/2 tsp at the end)
black and white pepper (white pepper optional)
1 cup oat or rice milk
2 tablespoons dry sherry divided
chopped chives or parsely for garnish (optional)

Cook onion, leeks, and celery in olive oil in large pot over medium-low heat. Cook, stirring frequently, until soft but not browned—about 20 minutes. Add potatoes, chicken broth, salt and pepper, and 1 Tbsp. of the sherry. Bring to a boil, then reduce heat to a simmer and cook until potatoes are soft—about 30 minutes. Remove from heat, and puree in food processor in batches, transferring puree to a bowl. When it’s all been pureed, return to the pot, add in the cup of oat milk and the last Tbsp. of sherry, and about 1/2 tsp. salt and some more pepper. Warm until piping hot, but not boiling. Serve with chopped chives, or parsley or just as it is. This is great hot or cold, and is even better the second day.

Nutritional Facts:

Serves: 6
Total Calories: 510
Calories from Fat: 87

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Lemon Chicken Soup with Rice
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