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Creamy Potato Leek Soup

Nutrition Facts
Servings per Recipe:
4 servings
 Amount Per Serving
Calories 230
Fat 6g
Sodium 450mg
Total carbohydrate 33g
Fiber 2g
Protein  11g
2 Tbsp. unsalted butter
1 cup leeks, sliced
1 cup onion, chopped
1 2/3 cups reduced-sodium chicken or vegetable broth
4 cups skim milk or prepared nonfat dry milk
1 1/3 cups instant potato flakes
1/2 tsp. salt
2 Tbsp. fresh parsley, chopped*
 Green onion, chopped or shredded low-fat cheddar cheese (optional)
  1. Melt the butter in a large pot over medium heat.
  2. Sauté the leeks and onion in the butter for 5 minutes, or until tender.
  3. Pour in the broth and milk and mix well.
  4. Bring to a boil, reduce heat to low and simmer for 5 minutes.
  5. Stir in potato flakes, celery salt, and parsley.
  6. Allow to thicken and heat through.
  7. May top with green onion and shredded cheese, if desired.

* If desired, you can use 2 tsp. dried parsley in place of fresh.

Keywords: broth, instant potatoes, leeks, onions, soup, vegetables

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