Potato-Leek Soup

3 of 5
(6 ratings)
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This warm creamy based soup blends in leeks, carrots, potatoes, and garlic.

  • 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

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  1. 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.
  2. 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.
  3. 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.
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Nutrition Information
Calories: 134 View complete nutrition information
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