- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 229.4
- Total Fat: 6.1 g
- Cholesterol: 16.7 mg
- Sodium: 1,108.2 mg
- Total Carbs: 38.0 g
- Dietary Fiber: 5.6 g
- Protein: 8.0 g
Lap-Band Friendly Carrot, Leek and Potato SoupSubmitted by: SUBPOPTART
IntroductionThis is a version of the classic French soup known as Potage Bonne Femme. I have created my own recipe to suit people that have had bariatric surgery or people trying to add more protein into their diet. This is a version of the classic French soup known as Potage Bonne Femme. I have created my own recipe to suit people that have had bariatric surgery or people trying to add more protein into their diet.
1 pound of potatoes, peeled and chopped
4 large carrots, peeled and chopped
3 leeks, cleaned and chopped (white only)
1 ounce of butter
6 cups of 99% fat free chicken broth
2 teaspoons of truvia
1/2 block of soft tofu
3/4 cup of fat free half and half
salt and pepper to taste
wash leeks very well, they have a lot of hidden dirt
Chop potatoes, carrot and leeks into pieces.
Heat the butter in a large pan, add leek and carrot and cook until soft, stirring often.
Add potato and stir to coat with butter.
Add Chicken stock and Truvia to pan, stir and cover.
Simmer 30-40 minutes or until the vegetables are tender.
Use a hand blender or food processor to puree to a smooth consistency.
Number of Servings: 6
Recipe submitted by SparkPeople user SUBPOPTART.