Ingredients
2 medium leeks, white and light-green parts only
1 teaspoon olive oil
1 teaspoon unsalted butter
1 medium clove garlic, minced Salt and freshly ground black pepper
4 cups homemade or low-sodium chicken stock, skimmed of fat
2 large Yukon gold potatoes, peeled, sliced 1/4 inch thick
1/2 pound medium shrimp, peeled
1/2 cup skim milk
1 1/2 cups cooked or canned (rinsed) white cannellini beans, drained
1/4 red bell pepper, cut into 1/8-inch dice
1 1/2 tablespoons snipped fresh chives
Preparation
Cut leeks in half lengthwise, then into 1/4-inch-thick slices. Place in small bowl, and cover with cold water. Let stand for 5 minutes to rid the leeks of dirt and sand. Lift out of the water, and drain.
In a small stockpot, heat the olive oil and butter over medium-low heat. To the stockpot, add the garlic, leeks, 1/2 teaspoon salt, and 1/8 teaspoon pepper, and saute until the leeks are translucent, about 10 minutes. Add the chicken stock and potatoes, raise the heat to high, and bring to a boil. Reduce the heat to medium, and simmer until the potatoes are fork tender, 12 to 15 minutes. Remove from the heat, transfer soup to a food processor, and puree.
Meanwhile, place the shrimp on a clean work surface and, using a sharp knife, slice each in half lengthwise down the middle of the back, leaving tail on. Remove and discard veins; set shrimp aside.
Transfer the soup back to the stockpot and place over medium heat. Add the skim milk and beans, and bring to a simmer. Raise heat to medium high, add the shrimp, and cook until shrimp are just opaque, about 2 minutes.
Divide the soup among six bowls. Garnish each of the bowls with the diced red peppers and snipped chives, and serve immediately.
