Winter Vegetable Soup

Winter Vegetable Soup
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 166.1
  • Total Fat: 6.1 g
  • Cholesterol: 15.0 mg
  • Sodium: 398.7 mg
  • Total Carbs: 20.7 g
  • Dietary Fiber: 3.6 g
  • Protein: 7.5 g

View full nutritional breakdown of Winter Vegetable Soup calories by ingredient


Introduction

So delightful winter or summer. One of our favorites. So delightful winter or summer. One of our favorites.
Number of Servings: 8

Ingredients

    2 cups Leeks, (bulb and lower leaf-portion) thinly sliced
    1.5 cups Onion finely diced
    1 cup Celery, finely diced
    2-4 strips Bacon
    2.5 cups Potato, small dice
    2-4 tbsp. Butter
    1/3 cup Milk or half and half
    1.5 tsp. Tarragon
    1/2 tsp.Thyme
    5-6 cups Chicken stock
    1 lb. fresh Spinach

Tips

You can cut down on the butter. You can also make this vegetarian by omitting the bacon and using vegetable stock instead of chicken. You do need a certain amount of fat/oil of some kind to sauté the vegetables, but you can substitute freely with your favorite kinds.

I often use my stick blender to purée half the soup. Much easier than dumping it into a food processor.

Basically, if I were going to cut calories in it, I'd use 1 strip bacon, 1 tbsp. butter, 1 tbsp olive oil, then at the end, use skim condensed milk, which adds a lot of creaminess without the calories.


Directions

Try out bacon in pan. Remove bacon. Add butter.
Chop onions, leeks, celery. Sauté for 15 minutes.
Dice potatoes.
Bring stock to a boil. Add raw potatoes and sautéed vegetables, including herbs, and simmer for 15 minutes.
Thinly slice/sliver spinach and add half to soup.

Purée half the soup, return to pot.

Add the other half of the spinach. Stir in milk. Crumble reserved bacon.

Serves 8

Serving Size: 8 1-cup servings