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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 426.0
  • Total Fat: 12.2 g
  • Cholesterol: 6.2 mg
  • Sodium: 1,076.2 mg
  • Total Carbs: 71.4 g
  • Dietary Fiber: 10.2 g
  • Protein: 11.8 g

View full nutritional breakdown of Potato and Leek Soup with Extra Veggies calories by ingredient
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Potato and Leek Soup with Extra Veggies

Submitted by: IMARRIEDACHES

Introduction

I saw several recipes on the site and decided to do my own take on this recipe. I try to economize the time, so I start cooking while prepping. Those times completely overlap. I saw several recipes on the site and decided to do my own take on this recipe. I try to economize the time, so I start cooking while prepping. Those times completely overlap.
Number of Servings: 4

Ingredients

    4 cups Chicken or Vegetable Broth
    5 medium Potatos
    5 medium Carrots
    3 tbsp Olive Oil
    1 Medium Onion
    3 cloves of Garlic
    3 Leeks
    2 tbsp Parmesian Cheese
    1 tbsp Black Pepper
    1 cup Milk


Directions

Bring the broth to a low boil in a large stock pot with lid.
Chop the Potatos and Carrots and add them to the broth, stirring occassionally.
Chop the onion, sautee it in olive oil.
Crush and add the garlic to the sautee.
Chop and add the leeks to the sautee.
When the onions have carmelized and the leeks have softeneed, turn off the heat.
Check the potatos in the stock pot. I mash them once they are soft enough, then add the contents of the sautee.
Turn off the heat to the stock pot.
Mix in the Parmesian Cheese, Black Pepper and Milk.
Taste and adjust parm, pepper, and salt to your liking.
Makes 4 servings, I reccommend a crusty whole grain bread to accompany the meal.

Number of Servings: 4

Recipe submitted by SparkPeople user IMARRIEDACHES.






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