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Nutritional Info
  • 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

View full nutritional breakdown of Lap-Band Friendly Carrot, Leek and Potato Soup calories by ingredient
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Lap-Band Friendly Carrot, Leek and Potato Soup

Submitted by: SUBPOPTART
Lap-Band Friendly Carrot, Leek and Potato Soup

Introduction

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. 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.
Number of Servings: 6

Ingredients

    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

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Directions

Peel the potatoes and carrots.

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.






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