Potato Leek soup low fat

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 417.4
  • Total Fat: 4.1 g
  • Cholesterol: 14.6 mg
  • Sodium: 296.1 mg
  • Total Carbs: 82.4 g
  • Dietary Fiber: 10.0 g
  • Protein: 14.7 g

View full nutritional breakdown of Potato Leek soup low fat calories by ingredient
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This came from the Moosewood cook book without the fat. This came from the Moosewood cook book without the fat.
Number of Servings: 4


    4 potatoes
    3 large carrots
    2 large leeks (bulb and little portion of green tops)
    3 cups milk 2%
    Boullion 1 T


Wash and peel potatoes( can use peel if washed really well)
Cut potatoes in cubes and put in sauce pan.
Peel carrots and cut in slices and put in sauce pan.
Cut most of green tops off of Leeks. Cut bulb portion of leeks in half lengthwise and clean the inside due to dirt build up in the growing process. (VERY IMPORTANT STEP!)
Place in sauce pan with other vegetables.
Combine 1T of Boullion with water and pour over vegetables. Cook until vegetables are soft. (May have to add more water during cooking so not to stick)
When they are soft, take a small amount at a time of milk, and blend the vegetables and milk together till soup consistency.
Can eat right away or save till next day and put in a crock pot to warm up for dinner. (onlly will need about an hour in the crock pot.)

Number of Servings: 4

Recipe submitted by SparkPeople user DIAMONDFOOLER.

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