Calories

270

Protein

7g

Carbs

46g

Fat

7g

This is a creamy, delicious soup that’s perfect for using up leftover baked potatoes. If you don’t have baked potatoes, you can quickly microwave them. Just pierce each one with a fork, then microwave on high for 3 minutes or until tender. I love using this quick to tip save time.

Potato Leek Soup

Prep Time

5 min

Cook Time

45 min

Total Time

50 min

Recipe Type: Dinner

Serving Size: 2 cups

Makes 5 servings

Ingredients

  • 3 large leeks
  • ½ yellow onion
  • 6 celery stalks
  • 2 tablespoons olive oil
  • 5 cups low-sodium vegetable stock
  • 2 large russet potatoes, baked*
  • ⅓ cup flour
  • 1 ½ cups milk (unsweetened almond)
  • 1 teaspoon black pepper
  • 1 teaspoon sea salt

Directions

  1. Dice leeks, onion, and celery. Place in a large stock pot with olive oil. Heat to medium-high, stirring regularly.
  2. Cook vegetables until soft and onions are translucent. Add in the stock, bringing to a boil.
  3. Chop baked potatoes into ½ inch cubes and add to stockpot. Reduce heat to medium, keeping soup simmering.
  4. In a shaker or with a whisk, mix the flour with the milk and pour slowly into soup until desired consistency is reached.
  5. Bring soup back to a boil, stirring regularly.
  6. Serve warm.

* If using fresh potatoes, pierce with a fork and microwave for 3 minutes each.

 

NUTRITIONAL INFO PER SERVING
Calories 270 (60 from fat)
Total fat 7g
Saturated fat 1g
Cholesterol 0mg
Sodium 710mg
Carbohydrate 46g (6g dietary fiber, 7g sugar)
Protein 7g

 

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