Low Fat Potato Leek Soup Recipe
Servings: 4
Ingredients
- 4 lrg Idaho potatoes -- peeled Cut in small chunks
- 2 x Leeks -- minced
- 1 x Carrot -- minced To
- 1 quart Water
- 1/4 c. Margarine
- 1/4 c. All-purpose flour pn Paprika Taste
Directions
- Slowly boil potatoes, leeks, carrot, and pepper to taste in 1 quart. water for 45 min. Heat margarine in skillet over low heat. Add in flour and stir till browned but not burned, about 3 to 5 min. Remove from heat and gradually whisk in 1 c. soup liquid. Return flour mix to soup and season with paprika. Bring to a boil and serve warm.
- Healthy Heart by Dr. Denton Cooley
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 568g | |
| Recipe makes 4 servings | |
| Calories 361 | |
| Calories from Fat 105 | 29% |
| Total Fat 11.87g | 15% |
| Saturated Fat 2.26g | 9% |
| Trans Fat 2.11g | |
| Cholesterol 0mg | 0% |
| Sodium 173mg | 7% |
| Potassium 1255mg | 36% |
| Total Carbs 58.48g | 16% |
| Dietary Fiber 7.0g | 23% |
| Sugars 3.59g | 2% |
| Protein 6.84g | 11% |
