Appetizers / Soups / Salads

Joyce's Leek and potato soup is for Soup.

Joyce's Leek and potato soup takes 20 minutes to prepare.

Joyce's Leek and potato soup takes 30 minutes to cook.

Joyce's Leek and potato soup makes 12 servings.

The ingredients for Joyce's Leek and potato soup are:

2 large leeks - about 1 cup rinsed and sliced in 1/4 inch slices
3 large russet potatos - about 3 cups cubed
2 cloves of garlic - finely minced
1 cup of finely chopped celery
1 cup of grated carrot
3 T olive oil
3 strips of bacon
2-3 tablespoons of flour
4 cups of vegetable broth
2 cups of water
1 T fresh Thyme chopped
1 T fresh Parsley chopped
1 Cup nonfat milk
Salt and pepper to taste

Here is how you make Joyce's Leek and potato soup:

Prep: Slice white and light green part of leeks in 1/4 inch slices. Place in colander and rinse well to remove all grit. Drain well. Chop celery. Grate carrot. Mince garlic. Peel and cube potato.In a large saucepan, melt butter. Add leek, carrot and celery. Cook until soft. Add potato and cook about 5 minutes. Add flour and stir until well coated. Depending on the starch in the potato you may need to adjust the amount of flour. Slowly add water stirring constantly to avoid lumps. Add broth, thyme and salt & pepper. Cover pot and reduce heat. Simmer 20 minutes stirring occasionally to avoid sticking. Check potatoes with fork to test tenderness. At this point, you can stir in milk and parsley and the soup is complete. Crumble bacon and serve as garnish.I've Serving Size:?Makes about eight 1-cup servings

The nutritional information for Joyce's Leek and potato soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 132.7

• Total Fat: 4.3 g
• Cholesterol: 2.9 mg
• Sodium: 395.8 mg
• Total Carbs: 20.2 g
• Dietary Fiber: 2.9 g
• Protein: 3.6 g