Light Potato and Leek Soup recipe
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Ingredients
- 4 each leeks, white parts only 4 cloves garlic, minced 2 tablespoons salted butter 3 medium russet potatoes, scrubbed and sliced 3 cups vegetable broth 1 teaspoon Italian seasoning ⅛ teaspoon dried rosemary ½ cup fat free half-and-half 1 pinch ground black pepper to taste
Nutrition Info
- 275.1 caloriescarbohydrate: 48.4 gcholesterol: 16.8 mgfat: 7 gfiber: 6.2 gprotein: 6.4 gsaturatedFat: 4 gservingSize: -sodium: 458 mgsugar: 8.5 gtransFat: : -unsaturatedFat: : -
Directions Light Potato and Leek Soup
Directions
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Slice leeks lengthwise and wash out any dirt between the layers. Chop and place in a large mixing bowl with garlic.
Melt butter in a large soup pot over medium heat. Add leeks and garlic and cook, stirring frequently, for 5 minutes. Add potatoes, vegetable broth, Italian seasoning, and rosemary. Bring to a boil, reduce heat and simmer for 20 minutes.
Remove from heat and let soup cool briefly. Transfer mixture to a blender or food processor and puree in batches. Return soup to the pot and stir in half-and-half and season with black pepper. Reheat gently, about 5 minutes.