jenPT Recipe « Light Potato and Leek Soup

Delicious and light blend of potatoes and leeks in a vegetarian broth.

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
• ⅓ teaspoon dried rosemary
• ½ cup fat free half-and-half
• 1 pinch ground black pepper to taste

Cooking Directions

1. Slice leeks lengthwise and wash out any dirt between the layers. Chop and place in a large mixing bowl with garlic.
2. 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.
3. 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.

Nutrition Facts

• calories275.1
• carbohydrateContent48.4 g
• cholesterolContent16.8 mg
• fatContent7 g
• fiberContent6.2 g
• proteinContent6.4 g
• saturatedFatContent4 g
• sodiumContent458 mg
• sugarContent8.5 g