Recipe Summary

Prep time: 10 mins
Cook time: 40 mins
Yield: 6 servings

Ratings & Reviews

User rating: rating
Rated by 3 visitors

This recipe is...

rich in veggies
rich in veggies
lower in fat
lower in fat

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Potato and Leek Soup
This recipe serves:   
1 tablespoon peanut oil
1/2 cup finely chopped onions
2 cups chopped leeks, well rinsed
1 sprig fresh thyme, or 1/4 teaspoon dried thyme
salt to taste
white pepper to taste
about 1 1/2 quarts chicken stock
2 cups peeled potatoes, cut into 1/2" cubes (keep in bowl of water so they do not discolor)
1 tablespoon chopped, fresh chives

Cooking Instructions
1. Heat the peanut oil in a saucepan over low heat. Add the onion, leek and thyme, season lightly with salt and pepper, and cook for 15 minutes.

2. Add the stock and bring to a boil quickly over high heat.

3. Lower the heat and simmer for 15 minutes, or until the leeks are completely tender.

4. Add the potatoes and simmer about 10 minutes more, or until the potatoes are tender.

5. Puree in a blender.

6. Adjust the salt and pepper to taste.

7. Serve garnished with chives.

Serving Size: 1 1/4 cups

Nutritional Information
Number of Servings: 6
Per Serving
Calories 114 Carbohydrate 16 g
Fat 4 g Fiber 2 g
Protein 5 g Saturated Fat 1 g
Sodium 422 mg    


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