Light Leek and Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3 Medium leeks 3 Medium potatoes - peeled and diced1 small/.5 med. onion diced2 Tbsp salted butter8 cups chicken stock (I use bullion cubes)1/2 cup fat free sour cream2 tsp paprika1 to 3 cloves garlic crushedFresh ground black pepper to taste (I use quite a lot)Salt/seasoning salt to taste
Makes 10 1-cup servings.
Split and wash leeks. Remove outer leaves, they tend to be tough. Slice white and light green portions of leeks finely. Saute in butter with a sprinkle of pepper until tender.
Add diced potatoes, garlic, onion and spices to stock, bring to a boil. Add sauted leeks. Simmer on low for 20-30 minutes until potatoes are soft. Mash potatoes in pot, or puree soup in blender until smooth. Add sour cream and season to taste. Soup can be served warm or cold.
*If you choose not to blend the soup, I like to add a little cornstarch and water to thicken it after I've mashed the potatoes. I also add 1/2 tsp dried dill occasionally for that summer flavour.
Number of Servings: 10
Recipe submitted by SparkPeople user MAMALAINA.
Split and wash leeks. Remove outer leaves, they tend to be tough. Slice white and light green portions of leeks finely. Saute in butter with a sprinkle of pepper until tender.
Add diced potatoes, garlic, onion and spices to stock, bring to a boil. Add sauted leeks. Simmer on low for 20-30 minutes until potatoes are soft. Mash potatoes in pot, or puree soup in blender until smooth. Add sour cream and season to taste. Soup can be served warm or cold.
*If you choose not to blend the soup, I like to add a little cornstarch and water to thicken it after I've mashed the potatoes. I also add 1/2 tsp dried dill occasionally for that summer flavour.
Number of Servings: 10
Recipe submitted by SparkPeople user MAMALAINA.
Nutritional Info Amount Per Serving
- Calories: 128.1
- Total Fat: 3.4 g
- Cholesterol: 10.1 mg
- Sodium: 1,268.3 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 2.6 g
- Protein: 3.8 g