Cheesy Potato Leek Soup
167 calories per cup; 8 gm fat, 6 gm protein, 2 gm fiber, 20 gm carbs; 3 WW Plus points
- 2 Tbsp unsalted butter
- 2 large leeks (about 1 lb), white and part of green sliced
- 1 small onion, chopped
- 1-1/2 lbs. all-purpose potatoes, peeled and cut into 1-inch pieces
- 2 chicken bouillon cubes (4 gms each)
- 1/4 tsp salt
- 1/8 tsp ground nutmeg
- 1/8 tsp cayenne pepper
- 1 cup shredded sharp cheddar cheese
- Chives, for garnish
In a large saucepan, melt butter over medium heart. Add leek and onion. Cook, covered for 10 minutes, stirring occasionally.
Add potatoes, bouillon, salt, nutmeg, cayenne pepper, and 6 cups water. Bring to a boil. Reduce heat to medium and simmer, covered for 35 minutes or until potatoes are very tender.
Carefully puree mixture in batches and return to saucepan. Gently reheat and add cheese stirring until melted.
Garnish with chives, if desired, and serve.