Jacqueline's Lovely Leek Soup

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4.6 of 5 (5)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 246.6

Total Fat: 9.2 g
Cholesterol: 24.6 mg
Sodium: 466.8 mg
Total Carbs: 27.9 g
Dietary Fiber: 2.3 g
Protein: 12.7 g

View full nutritional breakdown of Jacqueline's Lovely Leek Soup calories by ingredient

Minutes to Prepare: 10

Minutes to Cook: 60

Number of Servings: 8

Ingredients

1 Leek, lower bulb portion only, thinly sliced

1 Onion, diced finely

1Tbsp Olive Oil

1/2 tsp salt

4 cups chicken stock

4 small Potatoes, scrubbed (not peeling leaves lovely speckles in soup)

milk

cheese

Directions

Thinly slice and dice leek and onion. Heat olive oil in pan and gently sautee your leek and onion with a little bit of the salt. While this cooks. Dice your potatoes. Leave skin on for nutrition and visual appeal. When leek mixture is soft, add four cups of chicken stock and potatoes. Let reduce down until liquid is roughly two cups (half of the pot that you started with). Potatoes should be very soft. Let cool.

When cool, puree vegetables and liquid in small batches. This should be thick. Taste and add more salt if you like and freshly ground pepper. At this point in time you can freeze batches of the soup for lunches or other meals.

When you heat the soup, follow this ratio. For each cup of soup base add 1/2 of milk (your choice of skim, 1% or 2%) and 2 tbsp of shredded cheese. When I make this I get roughly 8 cups of base which would mean if I made it whole, 4 cups of milk and maybe a 1/2 to a cup of cheese. Heat gently over low heat. Enjoy.

Number of Servings: 8

Recipe submitted by SparkPeople user NEREID71.