Appetizers / Soups / Salads

Light Leek and Potato Soup is for Soup.

Light Leek and Potato Soup takes 15 minutes to prepare.

Light Leek and Potato Soup takes 30 minutes to cook.

Light Leek and Potato Soup makes 10 servings.

The ingredients for Light Leek and Potato Soup are:

3 Medium leeks
3 Medium potatoes - peeled and diced
1 small/.5 med. onion diced
2 Tbsp salted butter
8 cups chicken stock (I use bullion cubes)
1/2 cup fat free sour cream
2 tsp paprika
1 to 3 cloves garlic crushed
Fresh ground black pepper to taste (I use quite a lot)
Salt/seasoning salt to taste

Here is how you make Light Leek and Potato Soup:

Makes 10 1-cup servings.Split and wash leeks. Remove outer leaves, they tend to be tough. Slice white and light green portions of leeks finely. Saute in butter with a sprinkle of pepper until tender.Add diced potatoes, garlic, onion and spices to stock, bring to a boil. Add sauted leeks. Simmer on low for 20-30 minutes until potatoes are soft. Mash potatoes in pot, or puree soup in blender until smooth. Add sour cream and season to taste. Soup can be served warm or cold.*If you choose not to blend the soup, I like to add a little cornstarch and water to thicken it after I've mashed the potatoes. I also add 1/2 tsp dried dill occasionally for that summer flavour.Number of Servings: 10Recipe submitted by SparkPeople user MAMALAINA.

The nutritional information for Light Leek and Potato Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 128.1

• Total Fat: 3.4 g
• Cholesterol: 10.1 mg
• Sodium: 1,268.3 mg
• Total Carbs: 19.5 g
• Dietary Fiber: 2.6 g
• Protein: 3.8 g