Creamy Leek Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 large leeks (white and ligght green portions only) chopped1 medium onion chopped340g frozen cauliflower cooked6 small potatos peeled and diced2 tbsp butter (for sauteing)2 -900 ml campbell's reduced sodium chicken stock1 tsp ground sage1 tbsp chopped garlic (I used freeze dried)1 tbsp chopped red onion (I used freeze dried)1/4 cup light cream
Boil diced potatoes, drain and put aside. Cook cauliflower (I used the microwave) put in food processor with about 1/4 of chicken stock and puree, put aside. Put remaining chicken stock in a large pot or stockpot, add spices and heat. Chop onions and saute in half of the butter until well cooked but not carmalized and put into pot. Chop leeks and saute in remaining butter until translucent but not browned and put into pot. Add cauliflower puree and stir. Let soup come to a boil for 5-10 minutes. Using hand blender or food processor puree soup. Taste and add salt/pepper to taste. Add cream and mix well (I usually use my hand blender again to make sure there are no lumps). Taste again and adjust spices if necessary. Add diced potatoes and stir (do not blend again). Simmer soup for 15-20 minutes (do not boil). Serve with no-fat sour cream and parsley and crispy bread and you have a wonderful lunch or dinner!
Number of Servings: 12
Recipe submitted by SparkPeople user MISTYGIRL1780.
Number of Servings: 12
Recipe submitted by SparkPeople user MISTYGIRL1780.
Nutritional Info Amount Per Serving
- Calories: 127.3
- Total Fat: 3.2 g
- Cholesterol: 8.4 mg
- Sodium: 437.7 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 3.4 g
- Protein: 4.6 g
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