Potato Leek Soup with White Beans & Thyme II
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 327.0
- Total Fat: 5.2 g
- Cholesterol: 2.5 mg
- Sodium: 1,534.9 mg
- Total Carbs: 61.1 g
- Dietary Fiber: 13.0 g
- Protein: 14.8 g
View full nutritional breakdown of Potato Leek Soup with White Beans & Thyme II 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!" says MetalBabe in her original recipe. This is a remake of that soup by the same name with some changes (such as chicken broth, celery and puree). You can find her soup at https://recipes.sparkpeople.com/recipe-detail.asp?recipe=155750 "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!" says MetalBabe in her original recipe. This is a remake of that soup by the same name with some changes (such as chicken broth, celery and puree). You can find her soup at https://recipes.sparkpeople.com/recipe-det
ail.asp?recipe=155750
Number of Servings: 6
Ingredients
-
Step 1:
2 Tbls. Canola Oil
4 leeks, Bottom 5” remove roots and leaves) sliced and washed
Steps 2 and 3:
2 lbs. potatoes, washed, unpeeled, chopped in small pieces (about 6 medium potatoes)
3 large carrots, peeled and very thinly sliced (approximately 2 cups)
1 stalk of celery, washed and thinly sliced
1 15.5 oz. can of Cannellini (white kidney) beans, undrained
2 cups water
1 cup chicken broth
1 Tbls. dried thyme (or 2 Tbls. fresh)
1 Tbls. kosher salt
1 tsp. black pepper
2 cups skim milk
Tips
You could serve with a dollop of low fat sour cream or yogurt on top for added creaminess (not in recipe calculations).
Directions
Step 1:
In soup pot, sauté leeks in canola oil until they reduce by half their volume.
Step 2:
Prepare all of your vegetables. Add white beans, potatoes, carrots, celery, chicken broth, water and seasoning to the soup pot.
Step 3:
Boil for about 15 minutes or until potatoes and carrots are tender, whichever occurs first. Turn off heat, add milk and stir.
Step 4:
Use a blender or food processor to puree all or a portion of the vegetables (move them to the food processor using a slotted spoon). Return pureed mixture to pot and stir. Depending on how many “chunks” of vegetables you desire in the soup, repeat by using a slotted spoon to transfer the vegetables to the food processor.
Step 5:
Once pureed, reheat soup before serving.
Serving Size: Makes 6 2-cup servings
In soup pot, sauté leeks in canola oil until they reduce by half their volume.
Step 2:
Prepare all of your vegetables. Add white beans, potatoes, carrots, celery, chicken broth, water and seasoning to the soup pot.
Step 3:
Boil for about 15 minutes or until potatoes and carrots are tender, whichever occurs first. Turn off heat, add milk and stir.
Step 4:
Use a blender or food processor to puree all or a portion of the vegetables (move them to the food processor using a slotted spoon). Return pureed mixture to pot and stir. Depending on how many “chunks” of vegetables you desire in the soup, repeat by using a slotted spoon to transfer the vegetables to the food processor.
Step 5:
Once pureed, reheat soup before serving.
Serving Size: Makes 6 2-cup servings