1 fresh leeks, chop and rinse (discard dark green part of leek)
2 cup Potatoes, fresh, with skin, diced, peel and cut into 1/4 inch cubes
2 cup Broth, chicken, low sodium, canned
1/4 tsp black pepper
1/8 tsp salt
1 cooking spray
1 Spray a large pot with the nonstick cooking spray and heat over medium heat. Toss in the leeks and saute until tender and translucent.
2 Pour in the chicken broth and add the potatoes. Bring to a boil and let simmer for approximately 10 to 15 minutes.
3 Add the salt and pepper and let simmer for another 2 minutes then remove the pot from the heat.
4 Pour half of the soup into a food processor and blend until there are no lumps.
5 Add the mixture back to the pot with the other half of the soup and stir together with with a wire whisk.
Soak and wash the leeks well before use to get rid of dirt down in the bulb.
Makes 4 servings
Amount Per Serving
Total Carbs 17.8g
Dietary Fiber 2.1g
Total Fat 0.9g
Saturated Fat 0.2g
Unsaturated Fat 0.7g
Starch 1, Vegetable 1/2