Creamy Potato Leek and Mushroom Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 Leeks, Only white parts sliced thin (If you can't find leeks you can use 1 bunch scallions)4 C Mushrooms, sliced2 Cloves Garlic, minced2 Tbsp Olive Oil1/2 C Whole Wheat Flour (or All Purpose flour if that's what you have on hand)6 c Chicken Stock1 lb Red Potatoes1 Tbsp Fresh Rosemary, chopped (you can substitute dried rosemary. Use half the amount)1 C Half & Halfsalt and pepper to taste
Lightly saute the leeks, mushrooms and garlic in olive oil until veggies are wilted.
Add the flour and stir well until veggies are coated. Whisk in chicken stock so no clumps form.
Add the potatoes, rosemary and half & half. Stir and simmer for 20 min or until the potatoes are tender. Salt and pepper to your taste.
Serving Size: makes 8 1-Cup Servings
Number of Servings: 8
Recipe submitted by SparkPeople user FILLINGYOURFORK.
Add the flour and stir well until veggies are coated. Whisk in chicken stock so no clumps form.
Add the potatoes, rosemary and half & half. Stir and simmer for 20 min or until the potatoes are tender. Salt and pepper to your taste.
Serving Size: makes 8 1-Cup Servings
Number of Servings: 8
Recipe submitted by SparkPeople user FILLINGYOURFORK.
Nutritional Info Amount Per Serving
- Calories: 152.1
- Total Fat: 5.5 g
- Cholesterol: 12.1 mg
- Sodium: 375.9 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 2.3 g
- Protein: 7.2 g
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