Soup

Creamy Potato Leek Soup is for Soup.

Creamy Potato Leek Soup takes 15 minutes to prepare.

Creamy Potato Leek Soup takes 60 minutes to cook.

Creamy Potato Leek Soup makes 6 servings.

The ingredients for Creamy Potato Leek Soup are:

2 Leeks
2 quarts of water
2 medium or large Vidalia onions, diced
6 to 8 large red potatoes, diced
1 tablespoon minced garlic
salt to taste
pepper to taste
1 tbsp dill

Here is how you make Creamy Potato Leek Soup:

Remove most of the green on the leeks; discard. Slice leeks lengthwise and slice thin crosswise. Rinse thoroughly to remove dirt.Bring the water to a boil in a large pot, add the onions and potatoes. Cook until tender (approximately 30 minutes, until the potato crumbles).While boiling the onions and potatoes, heat the oil over medium heat in a nonstick skillet. Add zucchini and garlic and cook until the zucchini softens and browns slightly, approximately 15 minutes. While not necessary, you may also cook the leeks with this mixture.After the potatoes and onions are tender, add the leeks, zucchini, and garlic to the pot and simmer 10 minutes more. Add the salt, pepper, and dill. Stir occasionally and cook until liquid thickens to an off-white cream color.** For a smoother creamy soup, blend with an immersion blender or hand mixer and add low-fat milk or soy milk (appx. 1/2 cup). This is how I always serve it.When serving with a ladle, this makes about six 2-ladle servings. It does not freeze well (the mixture tends to separate in a freezer), but will refrigerate and reheat just fine.Number of Servings: 6Recipe submitted by SparkPeople user YUZER456.

The nutritional information for Creamy Potato Leek Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 167.6

• Total Fat: 1.5 g
• Cholesterol: 2.0 mg
• Sodium: 68.1 mg
• Total Carbs: 34.0 g
• Dietary Fiber: 4.1 g
• Protein: 5.3 g

The dietary needs meet for Creamy Potato Leek Soup is Vegetarian