Lap-Band Friendly Carrot, Leek and Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 pound of potatoes, peeled and chopped4 large carrots, peeled and chopped3 leeks, cleaned and chopped (white only)1 ounce of butter6 cups of 99% fat free chicken broth2 teaspoons of truvia1/2 block of soft tofu3/4 cup of fat free half and halfsalt and pepper to taste
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.
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.
Nutritional Info 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
Member Reviews