Potato Leek Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 large baking potatoes, washed, peeled, and cubed3 leeks, white and light green parts only, washed and sliced thin6 c. chicken broth or stock, low fat, fat free or low sodium1/4 tsp. black pepper
Prepare potatoes and leeks. Make sure to rinse leeks well to remove all grit and sand!
Add potatoes, leeks, broth, and pepper to a large pot.
Bring to a boil.
Reduce heat, cover, and simmer on medium for 20-30 minutes until vegetables are tender.
Allow soup to cool slightly.
Working in batches, or using an immersion blender, puree soup until you reach your desired consistency.
Makes 6 generous 1-cup servings.
Note: I originally tried 8 c. of broth but the soup was too watery. The 6 c. is a guesstimate!
Number of Servings: 6
Recipe submitted by SparkPeople user KNITWRITER.
Add potatoes, leeks, broth, and pepper to a large pot.
Bring to a boil.
Reduce heat, cover, and simmer on medium for 20-30 minutes until vegetables are tender.
Allow soup to cool slightly.
Working in batches, or using an immersion blender, puree soup until you reach your desired consistency.
Makes 6 generous 1-cup servings.
Note: I originally tried 8 c. of broth but the soup was too watery. The 6 c. is a guesstimate!
Number of Servings: 6
Recipe submitted by SparkPeople user KNITWRITER.
Nutritional Info Amount Per Serving
- Calories: 137.1
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 946.3 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 3.5 g
- Protein: 4.2 g
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