Creamy Potato Leek and Mushroom Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 152.1
- Total Fat: 5.5 g
- Cholesterol: 12.1 mg
- Sodium: 375.9 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 2.3 g
- Protein: 7.2 g
View full nutritional breakdown of Creamy Potato Leek and Mushroom Soup calories by ingredient
Introduction
Perfect soup for transitioning weather. Not too heavy and it hits the spot. Perfect soup for transitioning weather. Not too heavy and it hits the spot.Number of Servings: 8
Ingredients
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2 Leeks, Only white parts sliced thin (If you can't find leeks you can use 1 bunch scallions)
4 C Mushrooms, sliced
2 Cloves Garlic, minced
2 Tbsp Olive Oil
1/2 C Whole Wheat Flour (or All Purpose flour if that's what you have on hand)
6 c Chicken Stock
1 lb Red Potatoes
1 Tbsp Fresh Rosemary, chopped (you can substitute dried rosemary. Use half the amount)
1 C Half & Half
salt and pepper to taste
Tips
Any waxy potato would work (red, yellow or purple) however, russets will just fall apart.
Directions
Lightly saute the leeks, mushrooms and garlic in olive oil until veggies are wilted.
Add the flour and stir well until veggies are coated. Whisk in chicken stock so no clumps form.
Add the potatoes, rosemary and half & half. Stir and simmer for 20 min or until the potatoes are tender. Salt and pepper to your taste.
Serving Size: makes 8 1-Cup Servings
Number of Servings: 8
Recipe submitted by SparkPeople user FILLINGYOURFORK.
Add the flour and stir well until veggies are coated. Whisk in chicken stock so no clumps form.
Add the potatoes, rosemary and half & half. Stir and simmer for 20 min or until the potatoes are tender. Salt and pepper to your taste.
Serving Size: makes 8 1-Cup Servings
Number of Servings: 8
Recipe submitted by SparkPeople user FILLINGYOURFORK.