Leek-Potato-Mushroom Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 large leeks2 large potatoes2 TBS butterSliced baby portabello mushrooms64 oz low fat chicken broth
Clean and slice the leeks, potatoes and mushrooms thinly. Melt the butter and cook the leeks until soft. Add the mushrooms, potatoes and chicken stock. Let it all cook until everything is tender. Puree it with an immersion blender or in a blender or mash with a potato masher to the consistency you like. Salt and pepper to taste.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user DINAHGIRL.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user DINAHGIRL.
Nutritional Info Amount Per Serving
- Calories: 101.5
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 580.3 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 2.5 g
- Protein: 5.5 g
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