Coarsely chop leeks and soak in cold water, about 5 minutes, to loosen dirt and sand. Lift out of water; drain thoroughly. Spray bottom of large kettle with cooking spray; place over low heat. Add leeks and garlic; cover and cook, stirring occasionally, until leeks are wilted, about 12 minutes. Add potatoes, carrots and broth. Cover and bring to a boil. Reduce heat; simmer until vegetables are tender, 15 to 20 minutes. Remove from heat; stir in seasonings and milk and purée in blender until smooth. Chill.


When ready to serve, place potato sticks, carrots sticks and raisins in a small pot of boiling water. Simmer until just tender, 2 to 3 minutes. Drain; transfer to ice-water bath until cool. Drain and stir into puréed soup. Divide soup among 6 bowls, and sprinkle each with snipped chives.



  • 3 large leeks, white and light green parts only
  • Cooking spray
  • 1 medium clove garlic, minced
  • 2 small potatoes; peeled and cut in chunks
  • 3 carrots; peeled and sliced
  • 21/2 Cups chicken broth (homemade or canned)
  • 11/2 Teaspoons salt
  • Pinch freshly ground black pepper
  • 2 Cups whole milk



  • 2 small potatoes, cut in matchstick-size pieces
  • 2 carrots, cut in matchstick-size pieces
  • 1 Cup California golden raisins
  • 3 Tablespoons snipped fresh chives

Nutrition Facts Per Serving

Calories 190 (Calories from Fat 13%); Total Fat 3 ( Saturated Fat 1.5; Trans Fat 0; ); Cholesterol 10; Sodium 530; Potassium 707; Total Carbohydrate 37; Dietary Fiber 4; Sugars 21; Protein 6; Calcium 126; Iron 2;

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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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5. A ¼ cup serving of raisins provides 6% of the daily value for potassium.