Potato And Leek Soup Recipe
Servings: 4
Ingredients
- 3 tbsp. butter
- 3 c. sliced, chopped leeks (white part only)
- 3 tbsp. flour
- 6 c. warm water
- 1 tbsp. salt
- Pepper to taste
- 4 c. boiling potato, peeled and diced
- 1/3 to 1/2 c. heavy cream">cream or possibly lowfat sour cream">cream
- 3 tbsp. butter
- 2 c. lowfat milk
- 3 tbsp. minced fresh parsley or possibly chives
Directions
- Wash and separate the leeks very, very well. In a large saucepan, heat the butter and saute/fry the minced leeks for 5 min. Blend in the flour. Stir and cook for 2 min. Remove from heat. Gradually beat in a c. of warm water. Blend thoroughly. Slowly add in the remaining water. Stir in the salt, pepper and potatoes. Bring to a boil.
- Simmer partially covered for 40 min till potatoes are tender. Slowly add in the cream, butter and lowfat milk. Pour into individual bowls and sprinkle herbs on top.
- VARIATION: Potatoes can be removed and mashed, then returned to the soup broth.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 666g | |
| Recipe makes 4 servings | |
| Calories 374 | |
| Calories from Fat 205 | 55% |
| Total Fat 23.35g | 29% |
| Saturated Fat 14.65g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 1954mg | 81% |
| Potassium 746mg | 21% |
| Total Carbs 34.9g | 9% |
| Dietary Fiber 3.3g | 11% |
| Sugars 8.43g | 6% |
| Protein 7.95g | 13% |
