Potato Leek & Cheese Soup
- Number of Servings: 6
Ingredients
1 tbsp Canola Oil3 medium leeks- sliced- white & light green parts only1 lb russett\ potatoes, peeled and chopped in cubes2 cans (14.5 ounce) fat free, low sodium chicken broth1/3 cup fat free half & half1/2 tsp dry mustard1/2 tsp ground black pepper1 & 1/2 cups shredded low fat cheddar cheeseChives for garnish
Makes 6- 1 cup servings
Heat oil in large saucepan over med/high heat. Add leeks and cook 3 - 5 minutes, stirring frequently. Add potatoes, chicken broth, half & half, mustard and pepper. Bring to a boil; reduce heat to simmer and cook 15 minutes or until potatoes are tender.
Add cheese and stir until melted. Transfer soup in small batches to a food processor and blend until smooth. Keep soup warm until ready to serve.
Re-Printed w/permission.
Number of Servings: 6
Recipe submitted by SparkPeople user LAURIEJN.
Heat oil in large saucepan over med/high heat. Add leeks and cook 3 - 5 minutes, stirring frequently. Add potatoes, chicken broth, half & half, mustard and pepper. Bring to a boil; reduce heat to simmer and cook 15 minutes or until potatoes are tender.
Add cheese and stir until melted. Transfer soup in small batches to a food processor and blend until smooth. Keep soup warm until ready to serve.
Re-Printed w/permission.
Number of Servings: 6
Recipe submitted by SparkPeople user LAURIEJN.
Nutritional Info Amount Per Serving
- Calories: 220.0
- Total Fat: 5.2 g
- Cholesterol: 6.5 mg
- Sodium: 517.8 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 4.0 g
- Protein: 11.2 g
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