Potato Corn Leek Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 leek Chopped6 small Potatoes1.5 cups Cauliflower1.5 Cups Broccoli1 c Corn1 tbsp Olive Oil2 Cans Chicken Broth1.5 cups 2 % Milk
Peel and chop potatoes, wash and chop caluiflower. Bring to a boil and cook until mashable. Chop leeks and Sautee in Olive Oil 3 minutes or until Translucent. Add 1 can of Chicken Stock and simmer for 5 minutes. Rinse Potatoes and Cauliflower in cold water put in Food Processor and Add soup stock and Leeks.
Process until smooth. Add Milk. and process. Pour Mixture into a soup pan add other can of chicken Stock. Steam Corn and Broccoli in the microwave. Pour Vegetables in the soup mixture and cook on medium stirring occasionally until soup is heated through. add Salt and Peper to taste. Each Serving is 1.5 cups.
Number of Servings: 6
Recipe submitted by SparkPeople user AMURP230.
Process until smooth. Add Milk. and process. Pour Mixture into a soup pan add other can of chicken Stock. Steam Corn and Broccoli in the microwave. Pour Vegetables in the soup mixture and cook on medium stirring occasionally until soup is heated through. add Salt and Peper to taste. Each Serving is 1.5 cups.
Number of Servings: 6
Recipe submitted by SparkPeople user AMURP230.
Nutritional Info Amount Per Serving
- Calories: 263.7
- Total Fat: 5.1 g
- Cholesterol: 5.9 mg
- Sodium: 695.4 mg
- Total Carbs: 45.0 g
- Dietary Fiber: 6.3 g
- Protein: 12.3 g
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