Potato and leek soup
- Number of Servings: 2
Ingredients
the white and pale green part of 2 large leeks, split lengthwise, washed well, and chopped1 tablespoon unsalted butter2.5 cups chicken broth1 pound boiling, potatoes2 tablespoons minced fresh parsley leaves 2 cloves garlic
1. In a large heavy saucepan cook the leeks in the butter with salt and pepper to taste, covered, over moderately low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened but not browned.
2. Add all ingredients to a crock pot and season the soup with salt and pepper.
3. Cook on high for 3 hours
4. Use hand blender to blend soup till creamy
Number of Servings: 2
Recipe submitted by SparkPeople user PAMELASUZANNE.
2. Add all ingredients to a crock pot and season the soup with salt and pepper.
3. Cook on high for 3 hours
4. Use hand blender to blend soup till creamy
Number of Servings: 2
Recipe submitted by SparkPeople user PAMELASUZANNE.
Nutritional Info Amount Per Serving
- Calories: 344.7
- Total Fat: 9.5 g
- Cholesterol: 18.7 mg
- Sodium: 1,990.8 mg
- Total Carbs: 46.0 g
- Dietary Fiber: 4.9 g
- Protein: 19.2 g
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