No-cream-needed Potato and Leek Soup
- Number of Servings: 8
Ingredients
1 pound leeks3 pounds white potatos with skins1/2 pound carrots, peeled1 large onion4 cups chicken broth2 cups water2 tbsp butter, or other oil2 tbsp herbes de provence (or to taste)1 tbsp hot sauce of your choice (or to taste, optional)
Wash the vegetables and dice them (slice the leeks). Put them in the crock pot with the spices, chicken broth and water, and 1 tablespoon of butter/oil. Cook on high for 2.5 hours, or low for 4. Puree the vegetables and broth, adding more water if needed for your desired consistancy. Return to the crockpot, add the remaining tablespoon of butter/oil and hot sauce and continue to cook on high for another 30 minutes.
Prepare bacon however you like. Crumble one slice of bacon into a bowl of soup right before serving.
Makes about 8 1.5 cup servings.
Serving Size: makes about 8 1.5 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SASHA1372.
Prepare bacon however you like. Crumble one slice of bacon into a bowl of soup right before serving.
Makes about 8 1.5 cup servings.
Serving Size: makes about 8 1.5 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SASHA1372.
Nutritional Info Amount Per Serving
- Calories: 243.3
- Total Fat: 6.5 g
- Cholesterol: 20.3 mg
- Sodium: 720.5 mg
- Total Carbs: 39.3 g
- Dietary Fiber: 6.2 g
- Protein: 8.3 g
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