Creamy Potato and Leek Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Tbsp Olivio Premium Spread (or margarine)2 large Leeks (white and light green part only, rinsed well)0.75 cup Fat free half and half2 large Potatoes, peeled and cut into small chunks5 cups Pacific Natural Foods Organic Low Sodium Vegetable BrothSalt and Pepper to taste3 Tbsp Fresh Chives for garnish
In a large saucepan melt the butter and saute the leeks until soft, about 3 to 5 minutes. Add the potatoes and stock and cook until the vegetables are cooked through and beginning to fall apart, about 15 to 20 minutes. If using an immersion blender, submerge in the soup and puree until smooth but with some small chunks remaining. *If using a blender, ladle the soup into the blender and blend until smooth but with some small chunks remaining. You may have to do this in 2 batches. Add the cream and blend to combine, then check for seasoning and add salt and pepper, to taste. Serve hot ladled into soup bowls and topped with some of the chopped chives.
There are about 4 - 2 cup servings.
*My husband enjoys cheese sprinkled on top as well. For such low calories "I say go for it!"
Number of Servings: 4
Recipe submitted by SparkPeople user GENIETEST.
There are about 4 - 2 cup servings.
*My husband enjoys cheese sprinkled on top as well. For such low calories "I say go for it!"
Number of Servings: 4
Recipe submitted by SparkPeople user GENIETEST.
Nutritional Info Amount Per Serving
- Calories: 255.4
- Total Fat: 5.0 g
- Cholesterol: 2.3 mg
- Sodium: 310.4 mg
- Total Carbs: 46.5 g
- Dietary Fiber: 6.2 g
- Protein: 5.6 g
Member Reviews
-
TERRRI
I am rating this 4 stars even though I haven't tried this particular recipe. I love leek and potato soup and the recipes are all pretty similar. One thing I do differently is I eliminate the cream completely. My family has only had it this way so they don't know any better and still love it. - 10/30/08