Cheesy Potato Leek Soup

This Potato Leek soup recipe is adapted from the Williams & Sonoma Bride and Groom cookbook that I received as part of a shower gift from my lovely friends Laura and Vickie. I've made some changes to it, but I will say, there's nothing warmer to me on a cold, rainy night than a hearty bowl of soup.

The original recipe does not call for any cheese- I added 2% cheddar, a little grated parmesan, and a touch of cream cheese. I also opted to make the soup have a creamier texture, so added a little fat free half and half that was pre thickened with a touch of cornstarch. 
This is a meal that is made in 45 minutes- including prep time.


Ingredients:

2 large russet potatoes, diced very small

5 medium leeks, remove the leafy greens & ends so you are only using the tender portion. Quarter lengthwise and than dice 1/4" thick. Rinse and Drain.

4 cups of low sodium vegetable broth
4 cups of water
1 tsp kosher salt, to taste
1/4 tsp black pepper
1/4 tsp (maybe a little less) dried thyme- NOTE: If you do not like thyme, omit!!!
2 cloves of garlic, crushed

2 tbsp fat free cream cheese
1 cup of 2% cheddar cheese (shredded would work best)
1/4 cup grated parmesan cheese (I used the Kraft Parmesan/Romano blend)
1/2 cup fat free half and half, thickened with 1 tsp of cornstarch




Directions:
Bring the broth & the water to a boil. Once boiling, add the potatoes, salt, thyme, pepper, and garlic. 

Lightly boil for 5 minutes.
Then add in the leeks. Cook for 10 minutes.
Add in all of the cheeses to the pot of awesome.

With an immersion blender, blend the soup until smooth (you could also just use a blender, it will be messier though!)
Last, add in the half and half, and let thicken for about 5 more minutes.
Serves about 6, makes about 48 ounces, give or take.

The facts:

Serving Size: 8 oz

Amount per Serving

Calories 175

Calories from Fat 42.1

Total Fat 4.68g

Saturated Fat 2.67g

Cholesterol 14.17mg

Sodium 530.54mg

Total Carbohydrate 25g

Dietary Fiber 3.02g

Sugars 5.67g

Protein 8.57g

Voila. Wasn't that easy?

Jewish girls like pasta, too.

I'm a carb addict. Really, I am.

I remember growing up and my mother would often make spaghetti (or more often than not, angel hair; she still to this day likes the thinner pasta better) or American Chop Suey (which my great grandather- my mother's Zaide, would call, "Chop- Sue-Ya!"). It was easy, quick, and tasty. So, having had this wonderful al dente throughout my child hood, once I learned how to actually use the timer, I realized, making pasta is easy.

But, then I turned 25 and there was my waist line. I could no longer eat pounds of pasta at a time. What's a girl to do besides learn motivation (not my strong suit)!? "Hmm," I thought. How about I add some protein? Maybe some greens? Oh, and I can't forget some color and crunch. And then, my dear friends at Barilla made this Barilla Plus pasta that has protein and fiber built in. And from these ingredients, true love bloomed.

I made this sassy little number for my husband right before our wedding last March (Score! He wasn't going anyhere!). I thought, if he loved it, it was worthy to share with the world. So enjoy friends, here is the recipe for my Chicken, Spinach, and Tomato Rotini with Asiago & Mozzarella Cheeses and Pine Nuts. I promise it's edible and I promise it is one of the quickest home cooked meals.
Mangia!

Serves 4-5 healthy portions
5 servings Whole Wheat Rotini (I use Barilla Plus)
1 tablespoon extra virgin olive oil
3-4 garlic cloves, minced
4-5 servings boneless, skinless chicken tenders (seasoned with salt and pepper to your liking)
3.5 servings (about 1 normal sized bag) of baby spinach, such as Fresh Express brand.
1 cup cherry tomatos; halved
2-3 large fresh basil leaves
1/2 cup shaved asiago cheese
1/4 cup bococcini mozzarella, sliced & quartered.

Cook pasta to your liking. It helps if you have this step done before cooking the chicken and vegetables.

In a pan, heat the EVOO. Add the garlic and cook for 1-2 minutes on medium high.

Add the chicken and cook thru.
Next, add the spinach, pine nuts (if you wish), and basil and let wilt on medium/low heat.

Continuing on low heat, mix the pasta into the pan with the chicken, spinach and garlic. Add the tomatoes, and the asiago and toss slightly. Lastly, add the mozzarella and serve promptly with your favorite glass of chardonnay or sauvignon blanc.

Tonight, I had this with Sonoma Vineyards Sauvignon Blanc. Delizioso!


The facts per serving- without the pine nuts (or wine!) about 1.5 cups- all are approximate:
355 calories
9g of fat
59mg cholesterol
168mg of sodium
3g carbs
4g fiber
30g of protein