Creamy Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 oz diced Pancetta3 cloves of garlic minced3 shallots diced2 leek thinly sliced (white and light green parts only)1 carrot diced2 stalked of celery sliced3 - 4 large potatoes cubed4 cups of fat free chicken broth1.5 cups of light cream4 Tbsp of light parmesan cheese1 cup of reduced fat mexican blend cheese
Take 2 oz of Pancetta and sautee in bottom of soup pot over medium heat. Remove Pacetta when browned and save to add later and add diced shallots, minced garlic and and thinly sliced leeks. Sautee until translucent. Add diced carrot, and cubed potato. Let brown for 2 minutes. Add 4 cups of chicken stock to pot and bring to a boil. After boiling for 5 minutes slowly add 1.5 cups of light cream while stirring. Reduce heat to medium low and add 4 tablespoons of light parmesan cheese and 1 cup of reduced fat shredded mexican blend cheese. Let it simmer for about 20 - 25 minutes. Serve with fresh chopped chives on top. Fat Free garlic croutons optional.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user OLIVERSMOM1130.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user OLIVERSMOM1130.
Nutritional Info Amount Per Serving
- Calories: 234.4
- Total Fat: 12.3 g
- Cholesterol: 45.3 mg
- Sodium: 809.2 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 3.4 g
- Protein: 11.9 g
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