Potato Leek Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 124.2
- Total Fat: 3.9 g
- Cholesterol: 13.6 mg
- Sodium: 1,417.6 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 3.1 g
- Protein: 4.7 g
View full nutritional breakdown of Potato Leek Soup calories by ingredient
Introduction
From Crazy Plates-I substitued one cup of cauliflower for potato From Crazy Plates-I substitued one cup of cauliflower for potatoNumber of Servings: 6
Ingredients
-
1 Tbsp butter
2 cups sliced leeks (white parts, plus 1 inch of green parts)
1 cup chopped celery
4 cups low-fat chicken or vegetable broth
2 cups peeled, diced potatoes
1 cup chopped cauliflower
1 cup chopped carrots
3/4 tsp thyme
1/2 tsp salt
1/4 tsp black pepper
1 cup buttermilk
1 tbsp minced, fresh dill
Tips
3 WW points plus for 2 cups
Directions
Melt butter in a large soup pot over medium heat. Add leeks and celery. Cook and stir for 5 minutes, until vegetable begin to soften.
Add broth, potatoes, carrots, thyme, salt and pepper. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes.
Working in batches, transfer soup to a blender or food processor and puree until smooth. Return to pot. Stir in buttermilk and dill.
Serving Size: 6, 2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JJJJ1111.
Add broth, potatoes, carrots, thyme, salt and pepper. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes.
Working in batches, transfer soup to a blender or food processor and puree until smooth. Return to pot. Stir in buttermilk and dill.
Serving Size: 6, 2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JJJJ1111.