Brunch

Creamy vegetable soup is for Lunch.

Creamy vegetable soup takes 10 minutes to prepare.

Creamy vegetable soup takes 20 minutes to cook.

Creamy vegetable soup makes 3 servings.

The ingredients for Creamy vegetable soup are:

Potato, raw, 1 large (3" to 4-1/4" dia.)
Chicken Broth, 2 cup (8 fl oz)
Milk, nonfat, 1/2 cup
Leeks, (bulb and lower leaf-portion), cooked, boiled, drained, with salt, 1 leek
Onions, raw, .5 cup, chopped
Celery, raw, 2 tbsp
Carrots, raw, .20 cup, chopped

Here is how you make Creamy vegetable soup:

Peel and dice potatoChop onions, celery, carrotsSlice leek and rinse, then chopSpray pan with butter flavored non-stick spray, sweat veggies except potatoesAdd 1 can chicken broth and potatoes to panCook until tenderadd milk, heat throughMash veggies with masher Salt and pepper to tastecan use vegetable broth for vegeterian soupPowdered chicken flavoring-optionalMakes 3-1 cup servingsNumber of Servings: 3Recipe submitted by SparkPeople user EMILYD1952.

The nutritional information for Creamy vegetable soup is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 142.9

• Total Fat: 0.7 g
• Cholesterol: 4.1 mg
• Sodium: 781.3 mg
• Total Carbs: 30.6 g
• Dietary Fiber: 3.9 g
• Protein: 5.3 g

The dietary needs meet for Creamy vegetable soup is Low Fat