Wednesday, January 16, 2013

Potato Leek Soup

It's cold so I have been on a soup binge for a while now. Luckily, Fred loves soup and he loves to make homemade soups! One of my favorites is Potato Leek Soup. I thought I would share the recipe with all of you wonderful people.

1 Container Organic Vegetable Stock
8 Small to Medium Russet Potatoes
2 1/2 Cups of Leeks
2 Tbsp of Extra Virgin Olive Oil
1/2 tsp Ground Nutmeg
Salt and Pepper to taste, optional

Peel and boil potatoes in water until cooked and then drain.  In a skillet, Sautee leeks in olive oil. Combine vegetable broth, potatoes, leeks, and seasoning in large sauce pan and cook for five to ten minutes.  Transfer to blender and puree or puree with emulsion blender. Makes 4 servings.


Here is the nutritional information after I entered it into MyFitnessPal.

Simple Truth - Organic Vegetable Stock, 1 container (4 cups ea.)40800Ico_delete
Best Choice - Small Russet Potato, 8 potato880208024Ico_delete
Generic - Leeks - Raw, 2.5 cup1363113Ico_delete
Bertoli - Extra Virgin Olive Oil, 2 tbsp2400280Ico_delete
Generic - Ground Nutmeg, 0.5 tsp (2.2g)6100Ico_delete
Add Ingredient    

Per Serving:3266277

No comments:

Post a Comment