Potato Leek Soup with White Beans & Thyme
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tbls. Canola Oil4 large leeks, sliced and washed (tough green tops and root ends removed)6 Medium Potatoes (or 8 small - peeled if desired), chopped3 large carrots, peeled and sliced15 g. (dry) small white beans (or use 1 1/2 cans)2 cups skim milk3cups water1 tbls. dried thyme (or 2 tbls. fresh)1 tbls. kosher salt1 tsp. black pepper
If using dry beans, soak overnight (or do "quick-soak" method of simmering for two minutes and then covering off heat for an hour). Drain.
In soup pot, saute leeks in canola oil until they reduce by half. Add white beans, water and seasoning and simmer for 1 hour (skip this step if using prepared beans).
Add potatoes and carrots, simmer until tender (about 15 minutes). Add milk.
Makes 8, 1.5-2 cup servings.
* You could serve with a dallop of lowfat sour cream or yogurt on top for added creaminess (not in recipe calculations).
Number of Servings: 8
Recipe submitted by SparkPeople user METALBABE.
In soup pot, saute leeks in canola oil until they reduce by half. Add white beans, water and seasoning and simmer for 1 hour (skip this step if using prepared beans).
Add potatoes and carrots, simmer until tender (about 15 minutes). Add milk.
Makes 8, 1.5-2 cup servings.
* You could serve with a dallop of lowfat sour cream or yogurt on top for added creaminess (not in recipe calculations).
Number of Servings: 8
Recipe submitted by SparkPeople user METALBABE.
Nutritional Info Amount Per Serving
- Calories: 268.9
- Total Fat: 4.4 g
- Cholesterol: 1.2 mg
- Sodium: 965.9 mg
- Total Carbs: 49.3 g
- Dietary Fiber: 7.9 g
- Protein: 10.4 g
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