Dinner

Cream of Leek and Potato Soup is for Dinner.

Cream of Leek and Potato Soup takes 15 minutes to prepare.

Cream of Leek and Potato Soup takes 600 minutes to cook.

Cream of Leek and Potato Soup makes 6 servings.

The ingredients for Cream of Leek and Potato Soup are:

1/2 cup all-purpose flour
4 cups chicken broth or stock
4 Lg. potatoes, peeled and diced
4 leeks, white part only, chopped
2 stalks celery, diced
2 cloves garlic, finely chopped
1 Tablespoon finely chopped fressh parsley
salt to taste
Cayenne pepper to taste
1 can evaporated milk
1/2 cup sour cream
1 cup shredded sharp cheddar cheese
1-2 Tablespoons finely chopped fresh chives, to garnish (optional)

Here is how you make Cream of Leek and Potato Soup:

Place the flour in a small bowl and gradually stir in about 1 cup of broth until smooth.combine the potatoes, leeks, celery, garlic, parsely, salt, and cayenne n a slow cooker. Pour in the broth and flour mixture and the remaining 2 cups of the broth. Stir gently to mix.Cover and cook on low until the the vegetables are very tender, 7-9 hours.Stir in the evaporated milk, sour cream, and cheese and cook for 1 hour more.Serve hot, garnished with the chives, if desired.Serving Size: Serves 6Number of Servings: 6Recipe submitted by SparkPeople user MORETHENAMOM39.

The nutritional information for Cream of Leek and Potato Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 474.6

• Total Fat: 15.8 g
• Cholesterol: 49.4 mg
• Sodium: 1,646.5 mg
• Total Carbs: 68.3 g
• Dietary Fiber: 7.1 g
• Protein: 17.3 g

The dietary needs meet for Cream of Leek and Potato Soup is Low Fat