Appetizers / Soups / Salads

Creamy Potato Leek and Mushroom Soup is for Soup.

Creamy Potato Leek and Mushroom Soup takes 10 minutes to prepare.

Creamy Potato Leek and Mushroom Soup takes 25 minutes to cook.

Creamy Potato Leek and Mushroom Soup makes 8 servings.

The ingredients for Creamy Potato Leek and Mushroom Soup are:

2 Leeks, Only white parts sliced thin (If you can't find leeks you can use 1 bunch scallions)
4 C Mushrooms, sliced
2 Cloves Garlic, minced
2 Tbsp Olive Oil
1/2 C Whole Wheat Flour (or All Purpose flour if that's what you have on hand)
6 c Chicken Stock
1 lb Red Potatoes
1 Tbsp Fresh Rosemary, chopped (you can substitute dried rosemary. Use half the amount)
1 C Half & Half
salt and pepper to taste

Here is how you make Creamy Potato Leek and Mushroom Soup:

Lightly saute the leeks, mushrooms and garlic in olive oil until veggies are wilted. Add the flour and stir well until veggies are coated. Whisk in chicken stock so no clumps form. Add the potatoes, rosemary and half & half. Stir and simmer for 20 min or until the potatoes are tender. Salt and pepper to your taste. Serving Size: makes 8 1-Cup ServingsNumber of Servings: 8Recipe submitted by SparkPeople user FILLINGYOURFORK.

The nutritional information for Creamy Potato Leek and Mushroom Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 152.1

• Total Fat: 5.5 g
• Cholesterol: 12.1 mg
• Sodium: 375.9 mg
• Total Carbs: 20.3 g
• Dietary Fiber: 2.3 g
• Protein: 7.2 g

The dietary needs meet for Creamy Potato Leek and Mushroom Soup is Low Fat