Potato Leek Soup

By kelowen22

Servings: 6 • Serving Size: 1 cup • Old Points: 3 pt • Points+: 3 pt
Calories: 110.3 • Fat: 0.7 g • Protein: 3.5 g • Carb: 23.2g • Fiber: 2.3 g • Sugar: 3.4 g
Sodium 660.6 mg (without adding salt)

Ingredients

• 1 bunch leeks (about 4) dark green stems removed
• 1/2 large white onion, chopped
• 2 russet potatoes, peeled and cut into cubes
• 1 tbsp flour
• 1 tbsp butter
• 4 cups fat free chicken stock (or vegetable broth for vegetarians)
• 1/2 cup 2% milk
• salt and fresh pepper

Preparation

Step 1

Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.

In a medium soup pot, melt butter and add flour on low flame. Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.

Add chicken stock, leeks, onion, potatoes and bring to a boil. Cover and simmer on low for about 20-25 minutes, until potatoes are soft. Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste. Serve immediately.