Potato-Leek Soup
Minutes Prep time: 50
Minutes Total time: 50
Servings: 6
Difficulty: easy
Minutes Prep time: 50
Minutes Total time: 50
Servings: 6
Difficulty: easy
PAM® Original No-Stick Cooking Spray
2 large leeks, thinly sliced (2 large = about 2 cups)
1/2 cup grated carrot (1 med = 1/2 cup grated)
1 tablespoon Parkay® Original-stick
1 cloves garlic, minced
3-1/2 cups water
3 cups 1/4-inch cubed unpeeled red potatoes (3 cups = about 4 med potatoes)
1 tablespoon chicken bouillon granules
1 can (12 oz each) fat free evaporated milk
1/2 teaspoon ground white pepper
2 tablespoons chopped fresh parsley
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 147 mg | 15% |
Carbohydrate | 25 g | 8% |
Cholesterol | 0 | |
Total Fat | 2 g | 3% |
Iron | 1 mg | 4% |
Calories | 134 kcal | 7% |
Sodium | 339 mg | 14% |
Protein | 5 g | 10% |
Saturated Fat | 2% | |
Sugars | 8 g | 1% |
Vitamin C | 13 mg | 22% |
Spray medium saucepan with cooking spray. Add leeks, carrot, Parkay and garlic; cook over medium heat 5 minutes, or until vegetables are crisp-tender, stirring frequently.
Add water, potatoes and bouillon. Bring to boil over high heat; cover. Reduce heat to low; simmer 5 minutes, or until potatoes are tender. Remove from heat.
Spoon 3 cups of the potato mixture into food processor or blender container; cover. Process until smooth. Return to saucepan. Stir in milk and pepper; cook over high heat 5 minutes, or until soup is heated through, stirring occasionally. Stir in parsley just before serving.
Potato-Leek Soup