Stripped Light and Lean Leek and Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tsp olive oil2 leeks, white and light green parts only, cleaned and thinly sliced3 small zucchini, thinly sliced2 cloves garlic, chopped1 tbsp chopped fresh thyme1/2 tbsp sea salt1/2 tsp freshly ground black pepper1 russet potato, peeled and cut into 1-inch chunks4 cups low-sodium chicken or vegetable brothJuice of 1 lemonsnipped fresh chives, to garnish
1. Heat olive oil in a large soup pot over medium-high heat. Add leeks and cook until soft, about three minutes. Add zucchini, garlic, thyme, salt and pepper, and cook two minutes.
2. Add potato and broth. Bring to a boil, cover and reduce heat to simmer until vegetables are tender, about 20 minutes.
3. Using an immersion blender, food processor or stand blender, blend soup until very smooth, working in batches if necessary. Add lemon juice, taste and make any final adjustments to seasoning with salt and pepper.
4. Ladle into bowls and top with fresh chives.
Serving Size: Makes 4
Number of Servings: 4
Recipe submitted by SparkPeople user LALASTRIVE.
2. Add potato and broth. Bring to a boil, cover and reduce heat to simmer until vegetables are tender, about 20 minutes.
3. Using an immersion blender, food processor or stand blender, blend soup until very smooth, working in batches if necessary. Add lemon juice, taste and make any final adjustments to seasoning with salt and pepper.
4. Ladle into bowls and top with fresh chives.
Serving Size: Makes 4
Number of Servings: 4
Recipe submitted by SparkPeople user LALASTRIVE.
Nutritional Info Amount Per Serving
- Calories: 106.5
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 2,368.0 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 2.9 g
- Protein: 3.5 g
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