Light Leek and Potato Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 128.1
- Total Fat: 3.4 g
- Cholesterol: 10.1 mg
- Sodium: 1,268.3 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 2.6 g
- Protein: 3.8 g
View full nutritional breakdown of Light Leek and Potato Soup calories by ingredient
Introduction
Very yummy low calorie comfort soup. Great as a main course or an appetizer when you have company. Very yummy low calorie comfort soup. Great as a main course or an appetizer when you have company.Number of Servings: 10
Ingredients
-
3 Medium leeks
3 Medium potatoes - peeled and diced
1 small/.5 med. onion diced
2 Tbsp salted butter
8 cups chicken stock (I use bullion cubes)
1/2 cup fat free sour cream
2 tsp paprika
1 to 3 cloves garlic crushed
Fresh ground black pepper to taste (I use quite a lot)
Salt/seasoning salt to taste
Directions
Makes 10 1-cup servings.
Split and wash leeks. Remove outer leaves, they tend to be tough. Slice white and light green portions of leeks finely. Saute in butter with a sprinkle of pepper until tender.
Add diced potatoes, garlic, onion and spices to stock, bring to a boil. Add sauted leeks. Simmer on low for 20-30 minutes until potatoes are soft. Mash potatoes in pot, or puree soup in blender until smooth. Add sour cream and season to taste. Soup can be served warm or cold.
*If you choose not to blend the soup, I like to add a little cornstarch and water to thicken it after I've mashed the potatoes. I also add 1/2 tsp dried dill occasionally for that summer flavour.
Number of Servings: 10
Recipe submitted by SparkPeople user MAMALAINA.
Split and wash leeks. Remove outer leaves, they tend to be tough. Slice white and light green portions of leeks finely. Saute in butter with a sprinkle of pepper until tender.
Add diced potatoes, garlic, onion and spices to stock, bring to a boil. Add sauted leeks. Simmer on low for 20-30 minutes until potatoes are soft. Mash potatoes in pot, or puree soup in blender until smooth. Add sour cream and season to taste. Soup can be served warm or cold.
*If you choose not to blend the soup, I like to add a little cornstarch and water to thicken it after I've mashed the potatoes. I also add 1/2 tsp dried dill occasionally for that summer flavour.
Number of Servings: 10
Recipe submitted by SparkPeople user MAMALAINA.
