Potato Leek Soup
Cozy and comforting, Potato Leek Soup combines potatoes, leeks and broth for a simple homemade soup the whole family will love!
INGREDIENTS:
- 4 medium leeks (dark green stems removed)
- 1/2 large white onion, chopped
- 2 medium russet potatoes, peeled and cut into cubes
- 1 tablespoon flour (use AP gluten free flour for GF)
- 1 tbsp butter
- 4 cups chicken stock (use vegetable broth for vegetarians)
- 1/2 cup 2% milk
- salt and fresh pepper
DIRECTIONS:
- 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.
NUTRITION INFORMATION
Yield: 6 servings, Serving Size: 1-1/2 cup
- Amount Per Serving:
- Freestyle Points: 3
- Points +: 3
- Calories: 133 calories
- Total Fat: 2.5g
- Saturated Fat: 1.5g
- Cholesterol: 7mg
- Sodium: 416mg
- Carbohydrates: 23.5g
- Fiber: 3g
- Sugar: 5g
- Protein: 4.5g
Source: Skinny Taste
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Rhonda in MO
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Posted by: Rhonda Gray <ronkaygray66@gmail.com>
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Another Great Group of *~ Beth ~*
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