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Leek And Potato Soup

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Ingredients

  • 2 teaspoons unsalted stick margarine
  • 4 leeks - (to 5) cleaned, sliced (abt 7 cups of leeks)
  • 3 shallots chopped
  • 4 cups low-sodium vegetable broth
  • 2 small all-purpose potatoes peeled and diced
  • 2 cups skim milk
  • 1/4 cup dry white wine
  • 1/2 teaspoon freshly-ground black pepper
  • 1 dash curry powder (optional)

Details

Servings 4

Preparation

Step 1

In a large nonstick saucepan or Dutch oven, melt the margarine. Add the leeks and shallots; cook, stirring as needed, until softened, 6 to 8 minutes.

Add the broth and potatoes; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 20 minutes.

Stir in the milk, wine, pepper and curry powder (if using); cook, stirring as needed, just until the mixture comes to a boil.

This recipe yields 4 servings.

Per Serving: 270 Calories, 4 g Total Fat, 1 g Saturated Fat, 6 mg Cholesterol, 211 mg Sodium, 47 g Total Carbohydrate, 3 g Dietary Fiber, 12 g Protein, 284 mg Calcium.

Serving Provides: 1 Bread, 1 Fruit/Vegetable, 1 Fat.

Points Per Serving: 5.

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