Potato leek soup
Potato leek soup is low cal and healthy, but trust me it's not short on flavor.
- 1 medium leek washed and thinly sliced. Discard only the very toughest top parts of the leek.
- 2 medium potatoes peeled and cut into 1/2 inch cubes
- 2 scallions minced
- 1 1/2 teaspoons extra-virgin olive oil
- 590 milliliters low-fat chicken broth or vegetable broth, preferably homemade
- Salt and pepper to taste
Sauté the minced scallions in the olive oil in a heavy bottomed pan large enough to hold all your ingredients, until translucent.
Add the sliced leek and sauté for an additional three minutes on low.
Add the broth and cubed potatoes, cover, and simmer on low until the potatoes are just tender.
Add salt and freshly ground black pepper to taste, and serve
Nice serving bowls make all the difference!
Serving: 200g | Calories: 385kcal | Carbohydrates: 68g | Protein: 15g | Fat: 7g | Sodium: 2477mg | Potassium: 2162mg | Fiber: 12g | Sugar: 4g | Vitamin A: 1725IU | Vitamin C: 63.8mg | Calcium: 221mg | Iron: 16.8mg