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Creamy Potato and Leek Soup




Source of Recipe


rick


Recipe Introduction


servings 6
points 3


List of Ingredients




4 leeks
2 Tbsp margarine or oil
4 large russet potatoes
6 cups water
1 tsp salt
1 cup plain low-fat soy milk
Freshly ground black pepper to taste

Recipe



Creamy Potato and Leek Soup

Skip to:
Ingredients
Directions
Notes and variations
Nutrition facts
Skip to:
Ingredients
Directions
Notes and variations
Nutrition facts
Yield: 6 servings
Related recipes: Corn-Free, Egg-Free, Fall, Leeks, Low-Fat, Potatoes, Soups, Soy, Vegetarian, Wheat-Free, Winter

Serve this with some good dark bread and a salad for a satisfying meal.
Wash leeks carefully by soaking them in cold water. Slice the leeks (use both the green and white parts) and return to cold water. Rinse well to remove any grit or dirt. Melt margarine in a large pot (or use oil) and add the leeks. Cook over medium heat until leeks are soft.

Meanwhile, scrub and cut up potatoes into 1-inch (3cm) chunks. Place potatoes into the pot and add water and salt. Cook for about one hour, until the potatoes are very soft and almost falling apart. (This may take less time, depending on the potatoes.)

Use a large wooden spoon to break up the potatoes. Add soy milk and cook for another 15 minutes to develop the flavors. Add a little more salt if desired and grind in lots of pepper.

This soup can also be prepared without the soy milk; a tsp or so of vegetable broth seasoning works well too; the soup is less creamy, but it tastes great.


Nutrition Facts
Calories: 123
Protein: 3g
Fat: 5g
Carbohydrates: 18g
Sodium: 427mg
Cholesterol: 0mg