Baked Potato And Leek Soup
- Number of Servings: 4
Ingredients
2 medium baker potatoes1 pat butter2.5 cups sliced leeks, well rinsed2 garlic clovessalt & pepper to taste2 cups chicken broth2 cups water4 slices bacon cut into 1/2 pieces.5 cup milk, non-fat.5 cup fat free sour cream1 cup grated low-fat cheese
Wash potatoes and bake until tender. Set aside to cool.
Melt butter over medium-low hat. Add leks and garlic, season with salt and pepper and cook, stirring occasionally, until softened, about 10 minutes.
Add broth and water.
Simmer over medium heat and cook until leeks are tender, about 20 minutes.
Cook backon until brown. Drain on paper towel.
Cut potatoes in half lengthwise. Use a large spoon to scoop pulp in 1 piece from each half, cut pulp into 1/2 cubs and set aside. Coarsely chop potato skin and entire remaining potato and add to pot with leeks.
In a blender, puree in bathes, return pureed soup to pot and reheat over medium-low. In a small bowl, whisk together milk and sour cream until smooth, then whisk into soup with 1//2 cup of cheese. Stir in diced potato.
If soup is too thick, it may be thinned with a little water. Season to taste and garnish with remaining cheddar and bacon.
Number of Servings: 4
Recipe submitted by SparkPeople user KIMPROCTOR.
Melt butter over medium-low hat. Add leks and garlic, season with salt and pepper and cook, stirring occasionally, until softened, about 10 minutes.
Add broth and water.
Simmer over medium heat and cook until leeks are tender, about 20 minutes.
Cook backon until brown. Drain on paper towel.
Cut potatoes in half lengthwise. Use a large spoon to scoop pulp in 1 piece from each half, cut pulp into 1/2 cubs and set aside. Coarsely chop potato skin and entire remaining potato and add to pot with leeks.
In a blender, puree in bathes, return pureed soup to pot and reheat over medium-low. In a small bowl, whisk together milk and sour cream until smooth, then whisk into soup with 1//2 cup of cheese. Stir in diced potato.
If soup is too thick, it may be thinned with a little water. Season to taste and garnish with remaining cheddar and bacon.
Number of Servings: 4
Recipe submitted by SparkPeople user KIMPROCTOR.
Nutritional Info Amount Per Serving
- Calories: 255.0
- Total Fat: 7.7 g
- Cholesterol: 16.4 mg
- Sodium: 1,106.6 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 2.2 g
- Protein: 18.0 g
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