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Creamy Potato Leek Soup

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Prep: 30 min | Cook: 30 min | Total Time 60 min - Servings: 8

Ingredients

  • 3 leeks (about 3 cups diced)
  • 3 potatoes (about 3 cups diced)
  • 2 tablespoons butter or margarine
  • 2 garlic cloves (minced) or 1/2 teaspoon garlic powder
  • 4 1⁄2 cups reduced-sodium chicken broth
  • 1⁄4 cup 1% milk
  • 1⁄2 teaspoon black pepper

Nutrition Information

Serving Size: 1 cup

Total Calories 150
Protein 5g
Carbohydrates 21g
Dietary Fiber 2g
Total Sugars 2g
Total Fat 5g
Saturated Fat 3g
Cholesterol 10mg
Minerals
Calcium 4%
Sodium 55mg
Iron 10%
Vitamins
Vitamin A 15%
Vitamin C 35%

Directions

  1. Remove roots and green tops from leeks. Slice in half lengthwise and rinse well under running water to remove all grit. Then, slice crosswise into ¼-inch slices.
  2. Scrub potatoes well, then cut into small cubes (leave skins on the potatoes).
  3. Melt butter or margarine in a 2-quart saucepan over medium heat.
  4. Add garlic and chopped leeks. Cook until softened.
  5. Add potatoes and enough broth to cover. Cover pan and simmer until potatoes are soft.
  6. Remove potatoes from heat and mash with a potato masher or fork until potatoes are fairly smooth.
  7. Add remaining broth, milk, and pepper, then return the pan to the heat and simmer for about 5 minutes.
  8. Refrigerate leftovers within 2 hours.