Mollie Katzen's Potato and Leek Soup
- Number of Servings: 4
Ingredients
3 medium potatoes3 cups cleaned chopped leeks1 stalk celery, chopped1 large carrot, chopped4 cups water1 1/2 teaspoons salt1 cup milk (soymilk fine; I used Alpro Soya Unsweetened Soymilk)fresh ground pepperthymemarjorambasil
1. Scrub the potatoes and cut them into 1 inch chunks.
2. Place them in a soup pot or Dutch oven with the leeks, celery, carrot, water and salt.
3. Bring to a boil, cover, and cook until the potatoes are tender (about 20 minutes).
4. Remove from heat, and let it cool until it's no longer too hot to puree.
5. Puree the soup in a blender or food processor in batches.
6. Return the puree to the pot.
7. Stir in the milk or soymilk.
8. Add black pepper to taste and adjust salt if necessary.
9. Serve hot or cold, topped with a sprinkling of fresh hebs.
Number of Servings: 4
Recipe submitted by SparkPeople user GENEVIEVE34.
2. Place them in a soup pot or Dutch oven with the leeks, celery, carrot, water and salt.
3. Bring to a boil, cover, and cook until the potatoes are tender (about 20 minutes).
4. Remove from heat, and let it cool until it's no longer too hot to puree.
5. Puree the soup in a blender or food processor in batches.
6. Return the puree to the pot.
7. Stir in the milk or soymilk.
8. Add black pepper to taste and adjust salt if necessary.
9. Serve hot or cold, topped with a sprinkling of fresh hebs.
Number of Servings: 4
Recipe submitted by SparkPeople user GENEVIEVE34.
Nutritional Info Amount Per Serving
- Calories: 194.7
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 55.3 mg
- Total Carbs: 39.7 g
- Dietary Fiber: 5.9 g
- Protein: 6.5 g
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