Easy Potato-leek Soup Recipe
Yield: 14 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Leeks, cleaned and sliced thin, including 1" of green top
2 medium: Onions, peeled and quartered
9 cup: Chicken broth or stock,
3 1/4 lbs: Baking potatoes, peeled and cubed
1/2 tsp: Black pepper,
Directions:
Put the leeks, onions and broth in a pot. Bring to a boil. Reduce the
heat; cover. Simmer for 25 minutes. Add the potatoes; return to a
boil. Cover and simmer for 20 minutes, or until the potatoes are
tender. Process in a blender until smooth. Stir in the pepper.
TO SERVE AFTER FREEZING: Thaw as recommended. Reheat slowly, covered.
Serves 12-14.
Per 1 cup serving: 154 calories, 6 grams protein, 30.5 grams
carbohydrates, 2.8 grams fiber, 1 gram fat (0 grams saturated), 510
milligrams sodium.
Source from luhu.jp
heat; cover. Simmer for 25 minutes. Add the potatoes; return to a
boil. Cover and simmer for 20 minutes, or until the potatoes are
tender. Process in a blender until smooth. Stir in the pepper.
TO SERVE AFTER FREEZING: Thaw as recommended. Reheat slowly, covered.
Serves 12-14.
Per 1 cup serving: 154 calories, 6 grams protein, 30.5 grams
carbohydrates, 2.8 grams fiber, 1 gram fat (0 grams saturated), 510
milligrams sodium.
Source from luhu.jp
Tags
Soups