Potato Leek Soup with White Beans & Thyme

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Potato Leek Soup with White Beans & Thyme

4.4 of 5 (5)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 268.9

Total Fat: 4.4 g
Cholesterol: 1.2 mg
Sodium: 965.9 mg
Total Carbs: 49.3 g
Dietary Fiber: 7.9 g
Protein: 10.4 g

View full nutritional breakdown of Potato Leek Soup with White Beans & Thyme calories by ingredient

Introduction

Another one-pot meal that tastes creamy, but doesn't have the fat of creamed soups. Guaranteed to warm you up and stick to your ribs! Another one-pot meal that tastes creamy, but doesn't have the fat of creamed soups. Guaranteed to warm you up and stick to your ribs!

Minutes to Prepare: 15

Minutes to Cook: 90

Number of Servings: 8

Ingredients

2 tbls. Canola Oil

4 large leeks, sliced and washed (tough green tops and root ends removed)

6 Medium Potatoes (or 8 small - peeled if desired), chopped

3 large carrots, peeled and sliced

15 g. (dry) small white beans (or use 1 1/2 cans)

2 cups skim milk

3cups water

1 tbls. dried thyme (or 2 tbls. fresh)

1 tbls. kosher salt

1 tsp. black pepper

Directions

If using dry beans, soak overnight (or do "quick-soak" method of simmering for two minutes and then covering off heat for an hour). Drain.

In soup pot, saute leeks in canola oil until they reduce by half. Add white beans, water and seasoning and simmer for 1 hour (skip this step if using prepared beans).

Add potatoes and carrots, simmer until tender (about 15 minutes). Add milk.

Makes 8, 1.5-2 cup servings.

* You could serve with a dallop of lowfat sour cream or yogurt on top for added creaminess (not in recipe calculations).

Number of Servings: 8

Recipe submitted by SparkPeople user METALBABE.