Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         Tablespoon  butter
  2        Tablespoons  vegetable oil
  2             Cloves  garlic -- minced
  3              Large  leeks -- sliced (about 4
                        cups) (3 to 4)
  3              Large  carrots -- sliced (about 4
                        cups)
  2              Large  potatoes -- sliced (about 3
                        cups)
  5               Cups  chicken stock
  2        Tablespoons  freshly squeezed lemon or lime juice
  1         Tablespoon  chopped fresh lemon thyme
     1/4      Teaspoon  salt
                        freshly ground pepper to taste
                        Garnish:
     1/2           Cup  chopped parsley

Preparation:

In a 4- to 5-quart saucepan, heat butter and oil. Add garlic and leeks and saute, stirring frequently, for 6 to 8 minutes, or until leeks are lightly colored. Add carrots, potatoes, and chicken stock and bring to a boil. Reduce heat, cover and simmer until carrots and potatoes are very tender, about 45 to 50 minutes. Add lemon or lime juice and lemon thyme. Puree in batches in a food processor or blender. Return soup mixture to saucepan and season with salt and pepper to taste. Set over low heat and simmer until soup is just heated through. Garnish with chopped parsley. Serve hot or chilled.

Nutritional Information:

921 Calories (kcal); 41g Total Fat; (41% calories from fat); 17g Protein; 112g Carbohydrate; 31mg Cholesterol; 11547mg Sodium