Potato and Leek Soup with Extra Veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 cups Chicken or Vegetable Broth5 medium Potatos5 medium Carrots3 tbsp Olive Oil1 Medium Onion3 cloves of Garlic3 Leeks2 tbsp Parmesian Cheese1 tbsp Black Pepper1 cup Milk
Bring the broth to a low boil in a large stock pot with lid.
Chop the Potatos and Carrots and add them to the broth, stirring occassionally.
Chop the onion, sautee it in olive oil.
Crush and add the garlic to the sautee.
Chop and add the leeks to the sautee.
When the onions have carmelized and the leeks have softeneed, turn off the heat.
Check the potatos in the stock pot. I mash them once they are soft enough, then add the contents of the sautee.
Turn off the heat to the stock pot.
Mix in the Parmesian Cheese, Black Pepper and Milk.
Taste and adjust parm, pepper, and salt to your liking.
Makes 4 servings, I reccommend a crusty whole grain bread to accompany the meal.
Number of Servings: 4
Recipe submitted by SparkPeople user IMARRIEDACHES.
Chop the Potatos and Carrots and add them to the broth, stirring occassionally.
Chop the onion, sautee it in olive oil.
Crush and add the garlic to the sautee.
Chop and add the leeks to the sautee.
When the onions have carmelized and the leeks have softeneed, turn off the heat.
Check the potatos in the stock pot. I mash them once they are soft enough, then add the contents of the sautee.
Turn off the heat to the stock pot.
Mix in the Parmesian Cheese, Black Pepper and Milk.
Taste and adjust parm, pepper, and salt to your liking.
Makes 4 servings, I reccommend a crusty whole grain bread to accompany the meal.
Number of Servings: 4
Recipe submitted by SparkPeople user IMARRIEDACHES.
Nutritional Info Amount Per Serving
- Calories: 426.0
- Total Fat: 12.2 g
- Cholesterol: 6.2 mg
- Sodium: 1,076.2 mg
- Total Carbs: 71.4 g
- Dietary Fiber: 10.2 g
- Protein: 11.8 g
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