Potato leek Soup with Zucchini
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 223.6
- Total Fat: 4.4 g
- Cholesterol: 14.2 mg
- Sodium: 637.0 mg
- Total Carbs: 41.8 g
- Dietary Fiber: 5.3 g
- Protein: 6.0 g
View full nutritional breakdown of Potato leek Soup with Zucchini calories by ingredient
Number of Servings: 7
Ingredients
-
1 Medium leek
4 Large potatoes
1 glove garlic, minced
1 zucchini
2 cups chicken broth
1 cup half and half (milk or cream can be used as a substitute)
salt and pepper to taste
parsley
Directions
Remove the tops and root of the leek and peel off one or two layers of the bulb before chopping
Saute leek and garlic for 3-4 minutes or until tender. The recipe i used called for bacon and to saute in the dripping but olive oil works just as well.
Add the chicken broth, sliced potatos, and zucchini and let simmer for 20 minutes or until potatoes and zucchini are soft. I usually let it sit longer to absorb all the flavors.
Stir in half and half, pepper, salt and parsley.
Blend use an immersion blender or using a regular blender but in parts. S
erve and enjoy!
Number of Servings: 7
Recipe submitted by SparkPeople user KBRYAN0828.
Saute leek and garlic for 3-4 minutes or until tender. The recipe i used called for bacon and to saute in the dripping but olive oil works just as well.
Add the chicken broth, sliced potatos, and zucchini and let simmer for 20 minutes or until potatoes and zucchini are soft. I usually let it sit longer to absorb all the flavors.
Stir in half and half, pepper, salt and parsley.
Blend use an immersion blender or using a regular blender but in parts. S
erve and enjoy!
Number of Servings: 7
Recipe submitted by SparkPeople user KBRYAN0828.